Breakfast, brunch, even dessert. Try it with other fruits–cherries, pears, bananas…

butter, for pie pan
3 large eggs
6 T sugar
1/3 c cream (half and half or heavy)
1 t vanilla extract
3 T flour
2 ripe peaches, peeled and sliced
3/4 c blueberries
powdered sugar, optional

1. Preheat oven to 375ºF. Butter a shallow 9-inch pie pan.

2. Beat eggs and sugar until frothy, either with an electric mixer or by hand. Add cream, vanilla, and flour and beat until smooth. Pour a thin layer of the batter into the pie pan, enough to coat the bottom. Bake for 5 minutes.

3. Remove from oven and scatter fruit over baked crust. Give remaining batter a few stirs, then pour over fruit. Don’t worry if the fruit isn’t all covered up. Bake until set–no longer jiggly–about 30 to 40 minutes. (This will depend on your oven.)

4. Take out of oven and let cool for about 30 minutes. Dust with powdered sugar, if desired. Cut into wedges and serve.