Of all of the best and easy breakfasts to make, I find a fruit Dutch Baby one of the most delightful. You can use any fruit, but peach delivers in a way that oozes summer. Perfect as breakfast or dessert.

Peel and slice 3-4 good size peaches in a cast iron or ovenproof frying pan. Sauté with a few TBS of butter and a spoonful of sugar until almost soft.

In a separate bowl, mix 1 cup flour, 3 TBS sugar, 2 TBS baking powder, a pinch of kosher salt, 3 eggs, 2/3 milk or plain kefir. Whisk together until smooth. Pour over fruit in pan and bake in a preheated 400 degree oven for 35 min. It will rise up considerably and be light and fluffy. Serve immediately with whipped cream or dusted with powdered confectioner’s sugar.

And while we’re on the subject of breakfast, I cannot help but recommend Rosetta Fisher’s Bake Shoppe bagels at Organic Roots Farm. As most purveyors of a good bagel know, there is a dearth of good ones to be had here in the hinterlands. With the loss of Bagel One in North Windham, traversing to Vernon and Rein’s deli seemed the only option. No longer.

Alas, I am not the bagel expert in our household. My wife, a transplanted Jewish Chicagoan, is the one I rely on. After trying the “everything” and cinnamon raisin, they were declared “more than kosher” and quite delicious! Get thee to Organic Roots!

Mary Oliver