There’s nothing quite like fresh herbs to liven up a dish, even breakfast, and this is the time of year when many of the savoury Mediterranean herbs are ready to pick to preserve for later in the year when snow has blanketed the garden.

Thyme and oregano are likely ready now for snipping to dry, as are rosemary and many others. They are at their best just before blossoming, so trim them back by about a third or so and you’ll get double the growth in the rest of the season for a second harvest.

I dry those herbs between paper towels in the microwave, after rinsing, drying and removing them from their stems, and keep them in pottery jars with cork closures. I use little glass spice jars for some, but with the exposure to light, they lose some of their life and vibrancy.

Some herbs, like parsley and tarragon do not dry well, so it’s best to find other ways to preserve their flavour. For instance, tarragon makes a delicious vinegar, redolent with the sweetness of fresh tarragon, which can be added to sauces and gravies and dressings later in the year.

When the basil is ready, I find its distinctive flavour keeps best made into a pesto, but without the parmesan and frozen into little dabs on wax paper, or cubes in an ice cube tray, then sealed in a bag in the freezer until ready to use. Thaw individually and add the parmesan then.

Chives should already have been cut back unless you want the colourful flowers to brighten a border or add to salads for a nice onioney flavour.

Herbs used in many recipes can liven up flavours so you can reduce the salt, and they’re a much healthier alternative. We tend to use too much salt as it is.

Herb breads are delicious with cheese, main courses or even your breakfast eggs and the bread here makes a yummy crunchy toast with the oat bran and sesame.

The poached eggs were a combination I was a bit leery about, but my friend insisted I try it, and I was hooked. They’re very good. You could add a hollandaise sauce if you’re feeling festive and extravagant.

Sesame Herb Bread

I adapted the recipe in the book that came with my to incorporate oat bran which is beneficial for people diagnosed with high cholesterol, and added sesame seeds for flavour and crunch and some fresh herbs. You could choose which ones you wanted to use, but I think stronger flavoured ones would work best, like sage, dill or thyme.

1 1/2 c. (375 ml) water

2 tbsp. (30 ml) skim milk powder

2 tbsp. (30 ml) olive oil

2 tbsp. (30 ml) honey

1 1/2 tsp. (8 ml) salt

2 c. (500 ml) whole wheat flour

1 1/2 c. (375 ml) white flour

1/2 c. (125 ml) oat bran

1/4 c. (60 ml) toasted sesame seeds

1 tsp. (5 ml) fresh chopped dill or thyme

1 1/4 tsp. (6 ml) bread machine yeast

Measure ingredients precisely, using a spatula to level the dry measures, and place into the bread pan of the breadmaker in the order listed here.

(Incidentally, the honey won't stick to the measuring spoon if you use the same one you used for the oil, afterwards.)

Put bread pan into the breadmaker according to the machine instructions, select a whole grain baking setting and press start.

Egg & Avocado with Ham and Dill

It sounds like an unlikely combination but a poached egg is delicious with the creamy avocado, salty ham and feisty dill.This could be served over a toasted bagel or croissant or on toast.

4 eggs

4 ham slices

1 avocado

4 bread slices, bagels or croissants

1 tbsp. (15 ml) fresh dill, minced

Poach the eggs in a few inches of simmering water in a pan over medium heat, with the lid on.

For still-runny yolks, leave them for about minutes; a minute or two longer for firm ones.

Toast the bread, bagels or croissants and top with thinly sliced ham and sliced avocado, then add the well-drained, poached egg to the top and sprinkle with minced dill.

Serves 4.

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