Eugene cookbook author serves up breakfast in a big way.

Byline: KAREN McCOWAN The Register-Guard

CORRECTION (ran 11/28/02): A Wednesday story on Eugene cookbook author Marayana Vollstedt incorrectly listed the time of a Saturday book signing at Pepperberries. Vollstedt will sign copies of "The Big Book of Breakfast" from 1 p.m. to 3 p.m.

Breakfast: It's not just for breakfast anymore.

That's the message from Eugene's most prolific cookbook author in her latest collection of comfort foods.

Maryana Vollstedt's "The Big Book of Breakfast" (Chronicle Books, $19.95) follows in the tradition of her "Big Book of Casseroles" and "Big Book of Soups and Stews." Once again, she writes chiefly for home cooks too busy to devote hours to meal preparation.

Such folks have few leisurely mornings. So the new book's subtitle - "Serious Comfort Food for Any Time of the Day"- emphasizes that breakfast also makes a great lunch, dinner or late-night supper.

"If you don't have time to prepare a hearty meal of eggs, meat, pancakes or waffles, rely on a high-fiber cereal and fresh fruit and serve breakfast another time of the day," she advises in the introduction.

"The Big Book of Breakfast" is already in its second printing, selling out its first 25,000 copies in just three weeks. It is Vollstedt's 20th published recipe collection since she self-published "The Barbecue Book" in 1965.

That book was inspired by a new product that her husband, Reed, had ordered at their Reed and Cross store.

"It was a Japanese barbecue, and people didn't know how to use it," she said. "I put together a cookbook that the Kamado company ended up using as a product manual."

The small paperback was so popular with customers, she went on to write 15 others.

She was amazed recently when one long-out-of-print, $1.50 cookbook fetched $34.95 on an Internet used book site.

As you might expect, "The Big Book of Breakfast" is heavy on egg recipes.

"When she was testing recipes, I was buying three or four cartons of eggs a week," said Reed, who sold Reed and Cross in 1979 and now assists Maryana with shopping, recipe testing and word-processing.

"We got tired of eating breakfast three meals a day," he said. "But we had physicals right before and right after researching the book, and neither of our cholesterol counts went up, even though we were eating at least one egg a day."

The cookbook includes plenty of quick kid-pleasers, such as Peanut Butter and Honey Filled French Toast and Green Eggs and Ham (see recipe below.)

But it also includes dishes that could be centerpieces of an elegant brunch: Frittata With Smoked Salmon or Asparagus or Turkey Cranberry Omelet (see recipe below.)

Maryana Vollstedt, who writes a free-lance food column for The Register-Guard, is already putting the final touches on her next cookbook for Chronicle. "The Big Book of Potluck" is due out next year.

Local book signings for "The Big Book of Breakfast" include:

Friday, Cooks, Pots and Tabletops, noon to 2 p.m.

Saturday, Pepperberries, 1 p.m. to 3 p.m.

Dec. 7, Eugene Public Library, 7 p.m. to 10 p.m.

Green Eggs and Ham

8 large eggs

2 tablespoons Basil Pesto (recipe follows, or use purchased pesto)

3/4 cup cubed, cooked ham

1/4 teaspoon salt

Freshly ground pepper

1 tablespoon butter or margarine

Basil leaves for garnish

In a medium bowl, whisk eggs. Add pesto, ham, salt and pepper to taste.

In a large nonstick skillet over medium heat, melt butter and swirl to coat bottom of skillet.

When butter foams, add egg mixture all at once. Let set for 20 seconds.

Cook, stirring, until light and fluffy and almost dry, 3 to 4 minutes. Serve garnished with basil leaves.

Basil Pesto

2 cups firmly packed fresh basil leaves, washed and dried

2 sprigs fresh parsley

2 garlic cloves, coarsely chopped

1/4 cup pine nuts or walnuts

1/4 cup grated Parmesan cheese 

1/4 teaspoon salt

Freshly ground pepper

3 to 4 tablespoons olive oil 

Place all ingredients except oil in a food processor or blender. Process until minced. With motor running, slowly pour oil through the feed tube and blend until a paste forms. Scrape down sides of bowl with a spatula.

Transfer to a bowl, cover and refrigerate until ready to use, or freeze in an airtight container for up to 3 months.

Bring pesto to room temperature before using.

Note: Pesto will darken on top; this is normal. Stir before using.

Turkey-Cranberry Omelet

Filling

1/2 cup diced, cooked turkey

2 tablespoons drained cranberry sauce

1/4 teaspoon grated orange zest 

1 tablespoon cream cheese, cut into small pieces

Omelet

3 large eggs

1 tablespoon water

1/8 teaspoon salt

Freshly ground pepper

1 teaspoon sugar

1 teaspoon butter or margarine

Orange slice for garnish

To make the filling: In a small bowl, combine turkey, cranberry sauce and orange zest. Set aside.

To make the omelet: In a medium bowl, whisk together eggs, water, salt, pepper to taste and sugar.

Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter and swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds.

With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry, 3 to 4 minutes.

Spoon turkey-cranberry mixture over one half of the omelet. Scatter cream cheese pieces on top. Fold the other side over to cover. Let stand for a few seconds.

Serve immediately, garnished with orange slices.

CAPTION(S):

Maryana Vollstedt's latest book is designed for busy cooks.