She collected eggs

baked omelet recipe with asparagus

Through Nadia’s window

There’s another one!” Lulu told Pam with excitement while holding one egg in each hand. Her small hands were just the right size to hold the feather-covered eggs freshly collected.

Maman, il est encore chaud !” (Mummy, it still feels warm !) she exclaimed as she turned to show me the eggs. You would have thought she’d just found a rare treasure.

She had, actually.

I loved to watch her. So happy as she stood in front of the henhouse with the chicken. So excited to visit them every morning shortly after breakfast. She’d put on her Wellington boots to follow Pam outside to feed the chicken. Together, they’d collect the new eggs.

Oh the joy of farm eggs!

I remembered how it felt. At her age, whenever I visited my grandmother’s farmhouse, I was also the one allowed to collect the eggs.

Beaming with pride.

baked omelet recipe with asparagus

Last week, Lulu had a week of vacation. For a while, we imagined that during her school break, we were going to take her to France to learn to ski.

The thing was though that, at the same time, we agreed that we wanted a quiet trip. One that didn’t involve airports, plane rides, puffy eyes and jetlag.

In fact, what we really wanted was to take Lulu on a road trip in the countryside. Tous les trois. I imagined that we’d set on one of these fun trips when the car is so packed that it’s hard to see through the back window.

Right away, we thought of Vermont. And then Montréal.

Because the truth is that we really love it up north.

farm eggs vermont

la porte rouge vermont

Despite the fact that it was February and the rolling hills looked brown without pretty flowers in sight, it was just what we wanted to see. Because on the way, we were going to visit Nadia who lives at the top of a beautiful hill in Vermont. And then we’d make a stop to spend a few days with Pam and Josh, old friends of P.’s.

la porte rouge vermont

Vermont is undeniably rural. I love it for that.

In Vermont, there are farms at the corner of every road, cheerful-looking red barns that make me want to sing, lots of cows, farm made goat cheese, raw milk and maple syrup to be sampled, and Sissy’s Kitchen for delicious lunches.

In Vermont, there also seems to be horses and chicken at the back of every house. And fresh eggs that appear in numbers. Day after day.

I felt giddy to be in the middle of all of it for a few days.

Snapshots from Nadia’s beautiful home

I had not seen where Nadia lived before. But somehow I knew that I was going to love her space. Oh the pretty colors I saw! The girl has an obvious eye for beautiful things with tons of character.

Walking inside her countryhouse felt as if I was visiting the dreamy pictures posted on her journal-like blog, only that then it was real, and I was actually physically there, surrounded by an amazing sheet of peacefulness.

The calm found at the top of the hill won our hearts.

Nadia was humble about it, but during our stay with her, she really treated us to delicious homemade dishes cooked with love. A few times a day, the five of us gathered around the long farm table for food. We shared plates of roasted root vegetables and chicken and mussels. And while Lulu liked to sit near the large bay window to pet one of Nadia’s cats that basked in the sun, the four of us chatted away. About our lives.

Despite the cold, we took short walks outside between meals. There were horses to be fed. And eggs to be collected.

Tu veux porter une poule ?” (Do you want to carry a chicken?) Nadia asked Lulu in French while holding a young chicken in her arms.

Lulu stared at the chicken. Her face instantly lit up. I could read a mixture of oh yes pleaaaaaaase, and oh non! in her facial expression. She stood immobile. Without waiting for Lulu’s response, Nadia delicately placed the chicken between her hands.

Tiens-le bien par là,” (Hold it here), she told her. I was staying near them, watching.

At first, I thought that Lulu was going to drop the chicken all together and run. But instead, she remained still. Extremely quiet. Not moving a tad. A large smile was now eating up her entire face.

She was beaming.

Naturally, we ate a lot of eggs. Which made my small family extremely contended.

At Pam’s, plates of sunny face eggs served with toasted bread and butter welcomed us to breakfast. Nadia prepared omelets with vegetables that she baked in the oven. And she baked banana bread.

The quality of the eggs we ate inspired me. With the deep yellow orange color of the yolk and the thick outer shell, each egg we cracked open looked like the healthiest egg I had seen in a while.

They tasted rich.


Do you want to take some eggs with you?” Pam asked on Thursday morning as we were getting ready to leave for Montréal.

I turned to look at the trunk of the car packed to the roof.

Are you sure we can?

Of course, we have so many of them.

It was my turn to be beaming while holding a box filled with a dozen of beautiful looking farm fresh eggs colored with hues of blue, green and light beige.

They were the treasure I was taking home.

vermont farms raw milk

Nadia inspired my banana bread recipe as well as these delicious baked omelets. At first, I actually didn’t know how to call my egg dish. Baked omelet sounded right though, as it’s what they really are.

I prepared my dishes with the eggs Pam had given to us. Oh how glad I am I did.

We ate the omelets for breakfast on Sunday. We munched on the banana bread during the week, one slice for each one of us a day. To prolong its taste.

It felt like we were celebrating the delicious memory of spending time at Nadia’s and Pam and Josh’s houses.

Baked Omelets with asparagus recipe

Je veux que Nadia, Pam et Josh viennent dans ma maison,” (I want Nadia, Pam and Josh to come to my house) she told me after school on the Monday following our return.

Et les poules et les oeufs aussi? ” (And the chicken and eggs too?) I asked, curious to hear more.


I smiled.

I understood what she meant.

PS: And before I forget, I will share the banana bread recipe soon….

Baked Omelets with asparagus recipe

Baked Omelets with asparagus recipe

For 4 people

You need:

  • Butter, for the tartlet molds
  • 4 large eggs
  • 1/4 teaspoon ground coriander
  • Sea salt and pepper
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped parsley
  • 8 green asparagus, cut in a few pieces each
  • 1.5 oz (40 g) young Fontina cheese, cut in small pieces
  • Grated Parmesan, to taste


  • Preheat the oven to 350 F and butter four 4-inch tartlet molds; set aside.
  • In a large bowl, whisk the eggs with the coriander. Season with salt and pepper. Stir in the cream and parsley.
  • Divide the egg batter between the molds.
  • Arrange the asparagus on top with the Fontina cheese.
  • Sprinkle with grated Parmesan to taste.
  • Bake the omelets for 20 minutes. They will puff up and then deflate a bit. Serve for breakfast.
Le coin français
Petites omelettes au four aux asperges

Pour 4 personnes

Ingrédients :

  • Beurre, pour les moules à tartelette
  • 4 gros oeufs
  • 1/4 càc de coriandre en poudre
  • Sel de mer et poivre
  • 2 càs de crème fleurette
  • 2 càs de persil haché
  • 8 asperges vertes, coupées en diagonale en plusieurs bouts
  • 40 g de fromage de Fontina jeune, coupé en petits bouts
  • Parmesan râpé, selon goût

Etapes :

  • Préchauffez le four à 180 C et beurrez 4 moules à tartelette; mettez de côté.
  • Dans une jatte, battez les oeufs avec la coriandre. Assaisonnez de sel et de poivre. Ajoutez la crème et le persil.
  • Divisez les oeufs entre les 4 moules.
  • Arrangez les bouts d’asperge sur les oeufs et ajoutez les bouts de Fontina.
  • Parsemez de Parmesan râpé au goût.
  • Faites cuire pendant environ 20 minutes. Les petites omelettes vont gonfler puis retomber légèrement. Servez au petit déjeuner.


  1. Such a beautiful post. I live on the coast of New Hampshire and I think Vermont is the prettiest part of New England. Your daughter finding the chicken eggs reminds me of the first time we took our oldest daughter strawberry picking…the joy just burst forth from her with every berry she discovered. I’m looking forward to the banana bread recipe, that scroll design on top is so unusual, hope you tell us how you did it!

  2. Je ne peux pas croire que je ne sois pas encore allée dans le Vermont (étant si près !) C’est tout à fait le genre d’ambiance et de paysages reposants auxquels j’aspire en ce moment ! Moi aussi je ne veux que manger de beaux oeufs frais pendant des semaines et porter des poules ! Ton billet est vraiment superbe !

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  4. Oh my, what a beautiful farm! I wish I could get such lovely light coloured eggs around here – especially for easter. Susanne

  5. The photo is really really wonderful. I like how we can’t see the face of your daughter, keeping her rather mysterious. The feather left on the egg was a nice touch as well! Can’t wait to try this recipe!

  6. Oh Bea, seeing the farm, the hill and my home through your eyes made my spirits float. It was wonderful to have you guys here and watching lulu discover new things made my heart sing. that i was able to inspire you with my cooking well that is the icing on the cake! come back anytime!

  7. What a lovely post. I love Nadia’s blog. Her photographs are stunning. What a joy to be there in person! This must have been a magical family vacation, complete with a private Easter egg hunt for Lulu! Thanks for sharing.

  8. I went to college in Vermont and fell in love with Vermont. Your photos and story made a smile appear on my face..happy to see beauty in it’s natural state. I have eaten eggs recently laid by chickens when I lived in the Caribbean. Thanks for sharing.

  9. I’m not sure which is more adorable, Lulu or the chickens -or both! What a precious post! Love your photos, as always.

  10. Your egg tale brings back happy memories! We rented a house on a farm and lived there when our daughter, Olivia, was born. We never bought eggs while living there, a perk for the renters. When Olivia was three we took her to visit. Our host wouldn’t allow us to leave without fresh eggs, and that required a trip to the hen house. Upon spying an egg in a nest, Olivia exclaimed “What is this doing here?” Thank you for sharing Lulu and smiles with me.

  11. wow. ca a du etre un merveilleux moment pour la petite lulu. le contact avec les animaux, l’apprentissage du vivant, c’est vraiment super enrichissant pour les ptits bouts. les photos sont superbes. je suis absolument fan de la façon dont tu habilles ta fille, c’est juste adorable et vraiment joyeux et joli.

  12. How beautiful I found your pictures—so many of them so calm and still. And I love your postings. Thank you.

  13. beautiful as usual. I wish to discover the US the way you do, I really likte that authenticity 🙂

  14. The photos remind me of growing up in rural Maine. Is there anything better than frying a warm egg and eating it with home made bread and butter? Well, maybe this omelet. 🙂

  15. What are the horse breeds? Im specifically curious about the spotted one. Anyone have any clue?

  16. Lovely post & gorgeous photos! For a child, everything is new, an adventure 🙂
    Actually, not only a child. I’ve never been to any farm or to fruit-picking events – I’m sure I’ll be just as excited 😀

  17. Hello,
    what a beautifull story, a little bit exotic ! this week we had at Paris the Agriculture Exhibition and I hope many parisian children lived in a smaller place, the same adventure !
    Hope you will continue to make shared such wonderful stories !
    kinds regards from France, from a Rural countryside.

  18. How lovely! What a wonderful way to spend your time off.

    There really is nothing quite like a farm fresh egg. My husband used to work at an animal hospital, and one of his vendors owned a farm. He would bring the office fresh chicken, turkey, duck and quail eggs regularly. They were so fresh and rich and delicious, I only wanted to cook them in their natural state, poached, fried or in an omelet. I always dreamed of keeping chickens for fresh eggs. Yum!

  19. There is something confimatively rural about having chickens around. My friend hens try hard to get into the kitchen and the children excitedly watch as the birds are shooed out. What pretty eggs you had, perfect colours inside and out. GG

  20. Beautiful photos–I don’t even need to read the story with it. You’ve done it in pictures.

  21. Really nice Béa, especially the rustic feel in the interior photos and the deep tones in the still life with window and bottles and baked omelets. What a great outing with your family!

  22. Your photos make our barn look so inviting. Next time you come…. we’ll do Vermont quiche!

  23. I just loooooove this post…inspiring in so many ways… bringing children the awareness of wear (good) food comes from…nature, relishing family time, friends, and great recipes, all shared with the most beautiful photographs… thank you so much for this.

  24. Wow, Béa this is a wonderful post, I love those well worn reds, the doors, the barns, the iron chair and the hen’s combs. This is such an inspiration. What are the little open pies?

  25. Just came over from Helene’s Tartelette and I’m left speechless by your beautiful photography and storytelling. We moved from Northwestern CT to SC a few years ago and I miss New England – your post reminded me of everything I love about it! Thank you!

  26. Beautiful, beautiful post! I moved to Vermont about six months ago and have to say this post just captures the natural beauty and charm so magically! Thank you so much for bringing a smile to my morning and congrats on the new cookbook!

  27. I think you’ve outdone yourself in terms of photos. Everything you pictures is so magical and full-of-life. I adore seeing photos of your daughter (and love that you can’t see her face- I, too, value my son’s privacy). Your work is simply stunning.

  28. Un post encore magnifique, colré, chaleureux et parfumé !!
    J’aime !!
    PS :Et j’adôôre la porte rouge !

    Nedj, France

  29. What a great post again, makes one wish one was in Vermont! Thank you for all your beuatifull posts and great rcipes. when I come to the US in May I will certainly find and buy your book. It looks fantastic

  30. Oh, so lovely photos! The horses look so furry and warm in their winter coats. The eggs are so delicate and gorgeous looking as well.

  31. Well I made a version of this for dinner and it was so delicious. I keep a lovely flock of backyard hens so often have way too many eggs. It was the perfect inspiration for a quick dinner, especially since my herb bed and asparagus beds are producing their first spring gifts!

  32. eggs are so beautiful, they are kind of magical. your pictures capture that essence so well. thank you for sharing.

  33. such gorgeous photos, as always, and i love your regular egg images – they’re so beautiful. the part of vermont that i usually visit is right near burlington, and i sometimes forget how gorgeous the more rural parts of the state are. thanks for sharing these!

  34. Bea, you singlehandedly put Vermont on my radar! How far is the drive to the border to Montreal? I’ll be in Montreal for Aran’s workshop in June, and I feel like Vermont is calling, too! My 3 kids will love something like this!

  35. I love your post & the sweet story! Really enjoyed your gorgeous photos, too. Glad I found your site via “Cooking with Books” & Nelly. I enjoyed her feature of your recipe Chocolate Molten Cake.
    What a marvelous site you have, will be glad to be back for more!

  36. Very nice! Quelle envie de connaitre le Vermont. Vos photos sont toujours superbes. Merci pour ces belles bouffées d’air pur et cette poésie. J’aime beaucoup ce que vous faites. Merci encore

  37. Such a lovely post – reminds me of how much I loved collecting fresh eggs from my grandma’s chickens. Your little girl looked absolutely adorable holding the egg so carefully.

  38. This post gave me chills. Fresh eggs are one of the most beautiful things. Precious.

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  40. How lovely! What a wonderful way to spend your time! I love the photograps and the recipe, too 🙂

  41. What a beautiful place to live!!!
    Love your photos and recipes….thanks for being YOU!!:-)

  42. I think is just fantastic that you show Lulu where food comes from, she won’t a kid (or worse, an adult) who thinks tomatoes grow in the supermarket 😉 It must be great a little girl to touch still warm eggs!

  43. Of all the blogs online, I just lose myself reading through your stories and looking at your gorgeous photos. I adore Vermont. We were there last fall and stayed at a farm near Middlebury. I can just imagine all of your senses were on overload with that beautiful farm of Nadia’s.

  44. Wow….I go to school in Philadelphia and sometimes the city just bogs me down. These pictures were so uplifting, almost as though I was in the country myself with fresh air all around me. Thank you!

  45. I had not read your blog in a while and I’m glad I came back and saw this post. I’m a big fan of chickens too and even raised some for awhile when I was younger.

    I see your daughter is turning into quite the fashionista; her outfits are adorable!

  46. The photos are beautiful. I keep coming back to them for many reasons not the least of which the beautiful tablescaping in several of them. I was wondering, where did you come across the beautiful tablecloths or fabrics? I seem to keep thinking about them day after day.

  47. Hello,
    Recently, I follow but I have so captivated by these beautiful photographs.
    I like a lot of photos of food, and I’m starting in this business, I would like you to tell me where you get all these bowls, plates and cutlery so pretty, especially those spoons of white and dots. Thank you for showing these works so pretty.

    a greeting

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  49. I loved this post:I had three children and I can understand every word you wrote about Lulu and her special relationship with chicken and eggs…that’s tenderness!

  50. Quel plaisir de regarder, toutefois je suis toujours étonnée de retrouver les quasi même photos, mise en scène…petite fille vêtue de vêtements fleuris, bols avec oeufs, même visite dans ce coin du Vermont… sur un autre blog intitulé…noms d’épices! par une jeune femme qui vit en Floride…
    Est-ce un travail en commun?

  51. What a stunning blog! Your photos are so beautiful, I haven’t even read the recipes yet!

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