Sunny-Side-Up Pizza

Sunny-Side-Up Pizza
Serves 6
Enjoy your eggs sunny-side up on a pizza that bears the same name. Mâche, red onion, and Parmesan cheese join these savory eggs for an outstanding, savory Sunny-Side-Up Pizza that's perfect for brunch or a light supper.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound refrigerated fresh pizza dough
  2. 2 tablespoons olive oil, divided
  3. 2 garlic cloves, minced
  4. 6 large eggs
  5. 1/8 teaspoon kosher salt
  6. 4 cups mâche or baby spinach
  7. 1/4 cup thinly sliced red onion
  8. 3 tablespoons balsamic vinaigrette
  9. 2 ounces Parmesan cheese, shaved
  10. 3/8 teaspoon black pepper
Instructions
  1. Preheat oven to 450°.
  2. Place dough in a microwave-safe bowl; microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle. Place on a pizza pan; pierce with a fork. Combine 1 1/2 tablespoons oil and garlic; brush over dough. Bake at 450° for 14 minutes.
  3. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Sprinkle with salt.
  4. Combine mâche, onion, and vinaigrette. Arrange on crust; top with eggs, cheese, and pepper.
Adapted from Cooking Light
Adapted from Cooking Light
Rosemary Farm http://www.rosemaryfarm.com/

Breakfast Casserole

Breakfast Casserole
Serves 6
This healthy Breakfast Casserole will blow you away without blowing your diet.
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Ingredients
  1. 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
  2. 2 scallions, sliced
  3. 6 large eggs and 6 large egg whites
  4. 1 3/4 cups 1-percent milk
  5. Kosher salt and freshly ground black pepper
  6. One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
  7. 3/4 cup shredded Cheddar
  8. 1/2 cup grated Parmesan
  9. 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
  10. Cooking spray
Instructions
  1. Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
  2. Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute ingredients evenly.
  3. Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
  4. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
  5. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes
Adapted from Food Network Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Egg Freshness

Welcome to the Farm!

Creamy Deviled Egg Potato Salad

Creamy Deviled Egg Potato Salad
Serves 10
This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 12 eggs
  2. 3 pounds red potatoes, cut into 1-inch cubes
  3. 2 tablespoons cider vinegar
  4. 1/4 cup mascarpone cheese
  5. 2 tablespoons Dijon mustard
  6. 1/2 cup mayonnaise
  7. 1/4 teaspoon cayenne pepper
  8. Kosher salt and ground black pepper
  9. 2 scallions, thinly sliced
  10. Smoked paprika, to garnish
Instructions
  1. In a saucepan large enough to hold the eggs comfortably but closely in a single layer, arrange the eggs and cover with cold water by 1 inch. Bring to a boil over medium-high, then cover the pan and remove from the heat. Let sit for 10 minutes. Have a bowl of ice water near the stove.
  2. After 10 minutes, use a slotted spoon to transfer the eggs to the ice water. Chill them for 5 minutes. Remove the eggs and tap the shells all over on the counter to crack them. Return the eggs without peeling them to the ice water while you cook the potatoes.
  3. In a large pot of salted water over high, bring the potatoes to a boil. Cook until tender, but not falling apart, 10 to 15 minutes. Drain and spread on a rimmed baking sheet. Sprinkle with the cider vinegar and allow to cool.
  4. While the potatoes cool, make the dressing. In a medium bowl, mix together the mascarpone, mustard, mayonnaise, cayenne and a hefty pinch each of salt and pepper. Peel the eggs, rinsing to ensure no bits of shell remain. Halve the eggs and remove the yolks. Mix the yolks into the dressing, mashing with a fork until smooth.
  5. Chop the egg whites and gently fold into the dressing, along with the cooled potatoes and scallions. When ready to serve, sprinkle with smoked paprika.
Notes
  1. If you find the potato salad too dry, just add another spoonful of mayonnaise or a splash of water.
  2. Nutrition information per serving: 310 calories; 170 calories from fat (55 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 275 mg cholesterol; 350 mg sodium; 24 g carbohydrate; 3 g fiber; 2 g sugar; 11 g protein.
Adapted from Stevens Point Journal
Rosemary Farm http://www.rosemaryfarm.com/