This morning I had the pleasure of enjoying a divine breakfast courtesy of Dr. Naomi Grobstein and her Aga Oven!

Naomi prepared a full breakfast! Steel cut oatmeal, broccoli quiche, cranberry scones, roasted asparagas, onions and tomatoes, zucchini bread, and toasted almonds and cashews. 

And delicious it was!  The quiche was moist, yet perfectly browned, the scones were fluffy, the vegetables carmelized, and the toasted nuts were rich and full of flavor. 

Naomi is very passionate about her three oven, cast-iron Aga.  She humbly insists that her expertly executed fare is little to do with her, and more to do with her beloved Aga. I tend to think it's a little bit of both.

If you're unfamiliar with an Aga, here's how it works: