Fiddleheads Cuisine Kitchen Tour and Open-Faced Egg Sandwich

This week I thought I would give you a behind the scenes tour of the backstage of Fiddleheads Cuisine: the KITCHEN.

My trusty camera, while perfect for the up close food art I normally practice, is less apt at capturing wide angle shots of larger spaces. So you will have to be happy with the details- my favorite nooks and cranny's, worn wood from daily chopping, and colorful accents that warm the space. Hopefully you'll enjoy piecing it all together in your head- or be inspired to come visit for a cooking class soon, to see it all in action.

I love old wood, repurposed and salvaged finds, white mixed with brights, and a touch of industrial.


A cobblers shelf holds my catering platters, evening wine, a touch of living green, and last season's garlic harvest.

I tried not to clean up too much before taking these shots- instead opting to show you a glimpse of my lived-in kitchen: aprons stained with chocolate, wood turmeric-yellow from last week's curry, chalk faded and smudged from wet hands.


The way light catches the glass, feeds the succulents on the windowsill and brings me out of my dream-state each morning over a mug of coffee.


And because I have never left you without a recipe to share, I'll end this post with a glimpse at today's lunch. Nothing fancy or time-consuming, just simple flavors and fresh ingredients. I wasn't feeling particularly vegan or gluten-free today, so I assembled a few of my favorite ingredients and threw them together, open-face style: eggs from the backyard, kale from there too, creamy avocado, chèvre, whisper-thin red onion and a half of my favorite bagel, Myer's Montreal Spice. Made in Burlington, these bagels are wood-fired, doughy but small and slathered thick with peppery spices and herbs.


Open-Faced Egg Sandwich

Serves 1


1/2 a bagel- my favorite is Myer's Montreal Spice
1 tsp. butter
1 farm-fresh egg
a handful of kale, chopped
Sea Salt
1/2 oz chèvre
1/4 of an avocado, sliced thinly
a few uber-thin slivers of red onion


Set your bagel half to toast. Heat a cast-iron pan over medium heat, with a teaspoon of butter. When hot enough to sizzle when spritzed with water, add kale and cracked egg. Sprinkle with a touch of sea salt. Cover and let cook for a few minutes. Flip egg (breaking yolk if desired) and stirring kale. Continue to cook until egg is done and kale is beginning to crisp. Add chèvre to kale and stir to incorporate.

To assemble sandwich, top toasted bagel with the egg, then chevre-spiked kale and finish with onion slivers and sliced avocado.