Blue Heron Farm Bed & Breakfast, a peaceful serves up some great country-style breakfasts and here are some of our recipes.

Blue Heron Farm Bed & Breakfast serves a full home-cooked country breakfast.

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Blue Heron Farm Bed & Breakfast serves a great farm-style brreakfast.
We serve delicious farm-style breakfasts, using our produce from the farm. 






Big Apple Pancake RecipeOur Recipes
The recipes below have been featured on the, a Travel, Event and Lifestyle Magazine. Also, click here to watch our California Farm Cooking videos! We will be adding recipes each month so be sure to check back, or sign up for "The Buzz" to receive the new recipes and other news by email!

Recipe Index
Grilled Onions
Buttermilk Biscuits
Blue Heron Farm Bruschetta
Pomegranate Treats:
Baked Eggs & Polenta

Asparagus Quiche
Cuban-style Black Beans
Sweet Potato Puree with Pears
Tat Soi Frittata
Breakfast Strudel
Eggs Benedict Casserole
Blackberry Pie
Salad Dressing
Big Apple Pancake
Blueberry Pancakes
Rosemary or Lavender Shortbread
Blue Heron Farm Frittata

Shredded Barbeque Chicken On Tamale Pancakes
Fig Delight


Grilled OnionsGrilled Onions

Lightly oil a baking pan.
Slice sweet onions ½ thick and arrange on pan.
Sprinkle with salt and pepper as desired.
Sprinkle with a shredded cheese. Romano or Parmesan are good.

Bake at 375 degrees. They are ready when they are nicely browned.
Temperature isn't critical to them. You can slip them in with whatever else you have in the oven. If the onions aren't done when you take out your other dish, just broil them carefully for a minute or two to finish them.

Sift together:
1-3/4 C flour
½ t. salt
2 t. baking powder
½ t. baking soda
1 t. sugar
Cut in:
5 T. butter
Add and mix:
¾ C. buttermilk
Knead dough gently.  Pat it out to
½ inch and cut with biscuit cutter.
Bake about 11 minutes at 450 degrees.
Slice berries, and sugar to taste.  Split the biscuits, add berries and top with whipped cream.


Blue Heron Farm BruschettaBlue Heron Farm Bruschetta

Quick and easy to make, Bruschetta is an Italian dish that's traditional preparation is based on olive oil, garlic bread, country cheeses and vegetables.

1 Loaf French Bread
Olive Oil
Fresh Tomatoes, sliced
Fresh Basil, washed and chopped
Romano Cheese, sliced
Slice the loaf of French bread into 1 1/2" slices.
Place the slices on an ungreased cookie sheet, and brush the topsides with olive oil.
Broil until light brown.
Top with tomatoes, cheese and fresh basil.


Pomegranate Treats:
Pomegranate seeds are delicious, and can be used in many ways.  Today I watched an inventive guest sprinkle them on cornbread with jam.  They look like rubies so always add a splash of color.  A very complex and stunning traditional Mexican dish, chiles en nogada, is stuffed chiles with a white walnut sauce, covered with pomegranate seeds. 

Here are a few suggestions:

Any rice pudding is delicious with pomegranates.

Kitty Morse, author of numerous books on North African cuisine, suggests  a delicious and refreshing dish of couscous, buttermilk and pomegranate seeds. A serving of couscous, vanilla yogurt and pomegranate seeds is also ambrosial.

The seeds can be used to garnish almost anything, sweet or savory.

This was inspired by a recipe in Bon Appetit, a truly inspiring publication!
The basic idea is a ramekin of polenta, with bacon, if desired,  baked in the oven with an egg and topped with cheese.  It's delicious!
I've found that I can use up any leftover polenta on subsequent mornings by adding an egg and cheese to a ramekin of polenta and microwaving until the egg is done to taste.  A really good, fast breakfast.
Polenta  (Can be made a couple of days ahead)
1 T. butter
¼ C minced green onions
3 C water
1 t. salt
1 C polenta
½ C grated Parmesan or Romano cheese
1 T. minced fresh thyme
Saute onions until soft. 
Add water and salt; bring to boil
Whisk in polenta; bring to boil, then reduce heat and simmer until creamy and thick     
Stir in cheese and thyme
Season with salt and pepper
Cool, cover and refrigerate
Baked Eggs
Preheat oven to 400 degrees.
16 slices bacon
12 ounces grated Gruyere cheese
8 eggs
three chopped green onions
1 t. chopped thyme
Fry bacon until slightly brown but not crispy.  Drain.
Butter bottom and sides of eight 1-1/4 C. ramekins,
More or less line the sides and bottoms of the ramekins with the bacon, two slices each.
Put about 1/3 C polenta in each ramekin, pushing it into the bottom and up the sides.
Sprinkle about ¼ C. cheese into each ramekin
Crack one egg into each ramekin
Sprinkle with remaining cheese, chopped green onions, thyme and black pepper
Bake on baking sheet until eggs are set, about 20 minutes.  Let stand for about 5 minutes
Run knife around sides and slide onto plate to serve.


Basic quiche recipe:
3 eggs, beaten
2 C milk
¾ C cheese

Any number of variations can be made from these three basic ingredients.  When spring brought beautiful asparagus spears on the farm, we used them with Gruyere cheese for a delicious quiche:

About 12 good sized asparagus spears, or more if they are thin. Steam or microwave them - they need to be just semi cooked and still a bit crisp. Cut into ½ to 1 inch pieces. Sauté until semi translucent, about half of a chopped onion, or several chopped green onions.

This is the good part:

Prepare the crust using four regular sized flour tortillas.  Butter the quiche dish and place one tortilla in it to form the bottom.  Tear the other tortillas in half and use the rounded part to form the sides. Butter the top sides of the tortillas.

Place the onions, asparagus and cheese in the prepared dish, add the milk and egg mixture.  Salt and pepper if desired. 

Bake at 350 degrees until set and crust is browned, about 20-30 minutes.


cuban beans, recipesCuban-style Black Beans

I had these beans many years ago in Key West, and was smitten. I find them much better than the black beans one encounters in most restaurants. Now that we're eating more whole grains and beans, I find them a delicious breakfast accompaniment, especially served on saffron rice.

Wash and soak overnight:1 pound black beans

Next day: Boil beans in the same water until almost tender. Fry until tender:

3 T. olive oil
1 green pepper (substitution: a small can of chopped California chilies)
2 onions
2 cloves garlic
3 T. vinegar
Oregano to taste--be generous
Salt and pepper

Add the above and cook slowly. Serve on saffron rice.
If your saffron supply is low, color the rice with turmeric.
The beans are more attractive on yellow rice


Sweet Potato Puree with PearsSweet Potato Puree with Pears
This recipe (see pictured above is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California. Read more...

Boil until tender:
4 pound sweet potatoes

Boil over medium heat until tender:
Juice from half a lemon
4 ripe but firm pears, peeled, cored and halved

Drain the above. Save the juice! It's delicious and should be good for something!
Heat oven to 350 degrees
Combine pears and sweet potatoes.
Process half, then the other half in a blender or processor

Juice from two oranges
1/2 C. melted butter
1/2 C light brown sugar
1 t. ground ginger
Salt and pepper to taste

Pour into a large baking dish. Bake about 30 minutes, until heated.
Garnish with sage or bay leaves and pomegranate seeds.

Note: The puree is quite sweet, and is good with lots of pomegranate seeds. One could serve a bowl of seeds on the side for those who wish to add more of them.


Tat Soi FrittataTat Soi Frittata

Sauté until slightly translucent:
1/2 Chopped onion
Add and sauté:
Chopped tat soi (a delicious Asian green)
Add Salt to taste.  Ground pepper is especially good with this.
1/2 to 1 Cup cheese.  I like a good Stilton Blue, but also use Gruyere at times.  Any favorite cheese will do.
4 slightly beaten eggs. I don't add milk, because the liquid from the greens will be absorbed by the eggs.

Top with sliced tomatoes and grated Romano cheese. Cook on the top of the stove on medium low heat until the bottom is set. Put in hot oven, or even put it under the broiler until the top is slightly browned


Breakfast Strudel recipeBreakfast Strudel

Defrost one sheet of puff pastry (available in most grocery stores in the frozen foods section)
The sheet of pastry comes folded into thirds.  Lay it on a baking pan.  You can use parchment paper if you desire.
Cut the outer thirds into slanted strips, keeping the connection to the center third intact.
Fry one section of chorizo sausage until it has given up the fat.
Drain it well.
Add ½ C chopped onions and sauté for a minute or two
Gently add four slightly beaten eggs.

¼ C chopped mint
¼ C chopped cilantro
Cheese, if desired

Cook the filling until almost done.  It will finish cooking in the oven.
Place the filling on the middle section of the pastry.
Crisscross the side strips over the filling.
Dust with Romano cheese, or whatever cheese you like.

Bake at 400 degrees until lightly browned.


Recipe Roundup-augustEggs Benedict Casserole

10-12 oz Canadian Bacon, cut in squares
Scatter half in oiled 9X13 baking dish

Scatter on top:
6 English Muffins, cut in ½ inch cubes    

Whisk together:
8 large eggs
2 cups milk
1 t. onion powder          

Pour egg mixture over muffins, top with remaining bacon
Cover and refrigerate overnight
Preheat oven to 375 degrees.

Sprinkle with:
½ t. paprika

Cover with foil and bake for 40 minutes. 

Remove foil and continue to bake until eggs are set and bacon begins to crisp, about 20 minutes. 
Let stand 5 minutes before serving. 
Cut into squares and top with Hollandaise Sauce. Serves 10.

Hollandaise Sauce Recipe:
Cut into 4 pieces and microwave until almost melted:
½ C. butter
Stir until melted

Beat well:
4 egg yolks
Add to the butter and stir well

Add and stir well:
½ C heavy cream
2 T. lemon juice

This is the good part:
Microwave mixture in 20 second intervals, stirring well after each interval until just thickened. 
It only takes a little over a minute.

Stir in:
1 t. Dijon mustard


Blackberry Pie
You can use whatever berries you have.  Ours here are a type of loganberry.
Preheat oven to 425 degrees.
Prepare your favorite pie crust for a top and bottom of pie.

1-1/4 sugar
2 t. corn starch or I use tapioca flour

Mix in and mash slightly:
About 3 C. berries.

Fill the bottom crust with berries, cover with top crust.  Prick and sprinkle with sugar, if desired.Bake until slightly brown



Sald dressing recipesSalad Dressing
This salad dressing is so simple it's embarrassing, but I get many calls for
my "secret".  Proportions can be adjusted to taste, and I rarely measure the
ingredients.  I add fresh garlic if desired, and often take the garlic out
before serving.  Other ingredients may be added, such as Teriyaki sauce or blue cheese.

3 parts good cold pressed virgin olive oil
1 part seasoned rice vinegar
1/2 t. salt, or to taste

Big Apple Pancake, pictured above

Sauté 3-5 minutes in an 8" pan: 1/4 C. butter and 1 large apple, peeled and sliced

1/2 C. milk
1/2 C. flour
4 eggs
3 T. sugar
1/2 t. vanilla
1/4 t. salt
Bake at 450 degrees for about 15 minutes until puffed and brown. Dust with
powdered sugar.

Serve with good yogurt, pomegranate seeds (or other fruit) and maple

Blueberry Pancake RecipeBlueberry Pancakes (pictured above)
Sift before measuring:
1 cup of cake flour.
Then resift with:
1 teaspoon sugar,
1/2 teaspoon salt,
3/4 teaspoon double-acting baking powder, 
1/2 teaspoon baking soda.

Beat until light:
1 egg
1 cup buttermilk
1-2 tablespoons melted butter

With a few swift strokes, combine the sifted and liquid ingredients, and mix in a good handful of blueberries. Cook as you would regular pancakes - spoon mixture into a pre-heated, oiled griddle; and cook until bubbles appear on the pancake. Then flip the pancake over and cook until golden brown and done in the center. Top pancakes with yogurt, blueberries, and syrup of choice. Yields 10 4" cakes.

Rosemary Or Lavender Shortbread recipe.Rosemary (or Lavender) Shortbread
Preheat oven to 300 degrees

2 cups all-purpose flour
3/4 t. salt
1/2 t. baking powder
1 T. chopped fresh rosemary (or lavender flowers)
Mix in electric mixer at low speed:
3/4 C. butter
 2 T. honey
1/2 C. confectioners sugar
Add flour mixture and mix until dough resembles course meal.  Can have small
butter lumps. Gather into a ball and transfer to lightly floured surface.  Knead until it
just comes together about 8 times. 
Halve dough and form each half into a 5 inch disk.  Roll out each disk
between two pieces of parchment paper into a 9 inch round.
Remove top sheet of parchment and place dough and bottom sheet on baking
sheet.  Score into 8 wedges by pricking with fork.  Tidy up edges with fork marks.
Place a sprig of rosemary or lavender on each piece and sprinkle with
granulated sugar.
Bake in middle of oven until golden brown, 20-25 minutes.

Blue Heron Farm Frittata Recipe

Blue Heron Farm Frittata - Serves 6

Olive Oil
1 cup chopped onion
1/2 sliced onion
1/4 cup shredded Romano or Parmesan cheese
1 cup chopped summer squash or favorite veggie
4 eggs
1/4 cup milk
1/2 cup shredded Gouyere cheese

METHOD: Sauté chopped onion and summer squash or favorite vegetable. Mix eggs and milk together, and then pour over the sautéed vegetables. Add Gruyere cheese. Top the mixture with onion slices, and sprinkled Romano or Parmesan cheese. Cook on low heat on stove top until mixture sets. Broil in oven to brown and set the top.


 1 C. all-purpose flour
1//2 C. whole-wheat flour
1 t. ground cinnamon
½ C. Powdered sugar

In a large cast-iron skillet over medium-high heat, toast the flours together in batches, stirring frequently, until they emit a pleasant toasted aroma and turn lightly golden.  Transfer to a large bowl.  Stir in the cinnamon and the sugar.  Set aside.

1-1/4 C. toasted blanched almonds
1 C. toasted unhulled sesame seeds
2 T. aniseed, toasted

Grind in a processor (or carefully in a blender) and add to the flour mixture.

2 T. honey
½ C. plus 2 T. unsalted, melted butter

Stir in and mix with hands.

Roll 2 t. of the mixture between your palms to make ball 1 to 1-1/4 inches in diameter.  Roll them in powdered sugar and set them in fluted paper cups.  Garnish each with a slivered almonds.

Selloh is considered to be a particularly fortifying snack, and is given to mothers after childbirth, or eaten at night during the Ramadan fast.

From Cooking at the Kasbah by Kitty Morse.  More information about Kitty and her books can be found on her website



Blue Heron Farm Bed and Breakfast
5910 Camino Baja Cerro
Fallbrook, California 92028
(760) 643-0092