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¼ cup heavy cream or milk

¼ cup coarsely chopped fresh chives, plus whole chives for garnish

¼ cup coarsely chopped fresh flat-leaf parsley

½ teaspoon coarsely chopped fresh thyme

¼ teaspoon finely chopped fresh marjoram

½ teaspoon coarse salt

Freshly ground pepper

1 small zucchini, cut crosswise into thin rounds

1 small yellow summer squash, cut crosswise into thin rounds

1. Heat the butter with 1½ tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.

2. Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.

3. Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.

4. Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.

blueberry buttermilk flapjacks

MAKES 10

1¾ cups all-purpose flour

3½ tablespoons sugar

1 tablespoon baking powder

½ teaspoon coarse salt

1½ cups buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted, plus more, softened, for the skillet and serving

2 tablespoons plus 2 teaspoons vegetable oil

1 cup blueberries, plus more for garnish

Pure maple syrup, for serving

1. Sift together the flour, sugar, baking powder, and salt. Whisk together the buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into the flour mixture. Fold in the blueberries. Set batter aside.

2. Heat ½ teaspoon butter and 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with the remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

coddled eggs with fines herbes

SERVES 4

The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination of chopped fresh herbs, most often those below, but sometimes including others such as marjoram or savory.

Nonstick cooking spray

1 slice whole-wheat bread, crusts removed, cut into ¼-inch cubes, for garnish

Freshly ground pepper

1 tablespoon finely chopped fresh chives

2 tablespoons finely chopped fresh chervil

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh flat-leaf parsley

4 large whole eggs

4 large egg whites

1 tablespoon plus 1 teaspoon heavy cream

1 teaspoon coarse salt

1. Preheat the oven to 350°F. Lightly coat 4 egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place the bread cubes on the baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes. Remove from the oven; set aside.

2. Line the bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below the rim of the egg coddlers. Place the pan over medium-high heat; bring the water to a boil. Combine the herbs in a small bowl, and mix well. Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream. Add ¼ teaspoon salt to each, and season with pepper. Screw lids on tightly.

3. Using tongs, carefully place the egg coddlers in the boiling water. Reduce heat to medium, and simmer 6 minutes. Turn off heat; cover the pan, and let stand 4 to 5 minutes. Remove the coddlers from the pan, and remove the lids. Serve the eggs in the coddlers. Top each with