Daphne Oz’s Mexican Breakfast Sandwich

Daphne Oz's Mexican Breakfast Sandwich
Write a review
  1. 4 tablespoons olive oil, divided
  2. 4 eggs
  3. 1/2 cup shredded Monterey Jack cheese
  4. 1 onion, finely chopped
  5. 1 jalapeno, seeded and chopped
  6. 1 can pinto beans, drained and rinsed
  7. Salt and pepper
  8. 3 tablespoons mayonnaise
  9. 3 tablespoons ketchup
  10. 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  11. 1 avocado
  12. 4 English muffins, toasted
  13. 8 slices bacon, cooked
  1. In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese.
  2. In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeno and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve.
  3. In a small mixing bowl, combine mayo, ketchup and adobo.
  4. To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.
Rosemary Farm http://www.rosemaryfarm.com/

Eggnog French Toast

Eggnog French Toast
Eggnog flavored french toast
Write a review
  1. 6 large eggs
  2. 1 1/4 cup egg nog
  3. 1/2 tablespoon ground cinnamon
  4. 1 packet stevia
  5. 1/2 teaspoon nutmeg
  6. 8 slices whole grain bread.
  1. Whisk eggs, eggnog, cinnamon, stevia, and nutmeg together.
  2. Grease a frying pan with olive oil, butter, or cooking spray. Turn it up on high. Dip the bread into the eggnog/egg mixture and add it to the hot skillet. Cook each side until golden brown. As soon as I take it off the skillet, I put it in the toaster for 20 seconds to crisp the edges. You can sprinkle cinnamon sugar on top for more sweetness.
  1. This recipe makes 8 slices of eggnog french toast.
Rosemary Farm http://www.rosemaryfarm.com/