Spicy Kale Cheddar Doughnut Egg Sandwiches

Spicy Kale Cheddar Doughnut Egg Sandwiches
Yields 4
A savory doughnut egg sandwich.
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Ingredients
  1. 1 cup all-purpose flour
  2. 1½ tsp baking soda
  3. 1 tsp chili powder
  4. ¼ tsp salt
  5. 3 Tbsp butter, melted
  6. 2 large eggs
  7. ½ cup buttermilk
  8. 1 cup finely chopped kale
  9. ½ cup shredded cheddar cheese
  10. 4 eggs
  11. 4 slices prosciutto
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, whisk together flour, baking soda, chili powder, and salt.
  3. Gently stir in melted butter, eggs, and buttermilk.
  4. Fold kale and cheddar cheese into mixture until combined.
  5. Lightly spray a doughnut pan with cooking oil. Evenly distribute batter into pan, filling cavities almost all the way.
  6. Bake the doughnuts at 350 degrees for about 11-13 minutes, until doughnuts are starting to turn golden around edges and lightly spring back when touched.
  7. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
  8. In small skillet sprayed with cooking oil, cook eggs sunny-side up.
  9. Put slice of prosciutto and one egg on a doughnut and top with another.
Adapted from We are not Martha
Adapted from We are not Martha
Rosemary Farm http://www.rosemaryfarm.com/

Bacon Egg Breakfast Pizza

Bacon Egg Breakfast Pizza
Yields 1
Wake up and make your family this tasty bacon egg breakfast pizza. Made on homemade pizza dough topped with mozzarella and parmesan cheese, bacon, and eggs, this pizza recipe is sure to be a huge hit around the breakfast table.
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Prep Time
1 hr 30 min
Cook Time
17 min
Total Time
1 hr 47 min
Prep Time
1 hr 30 min
Cook Time
17 min
Total Time
1 hr 47 min
Ingredients
  1. 1/2 homemade dough recipe
  2. 8 ounces shredded mozzarella cheese
  3. 5 bacon slices, cooked and crumbled (or 1/2 cup cooked and crumbled breakfast sausage)
  4. 4 large eggs
  5. 1 tablespoon grated Parmesan cheese
  6. 2 tablespoons minced fresh flat leaf parsley
Instructions
  1. Prepare the pizza dough according to the directions. Freeze the unused half or double the topping amounts and make 2 pizzas.
  2. Adjust the rack to the lower middle of the oven and preheat to 475 degrees F. Top the dough evenly with mozzarella cheese and bacon. Crack the eggs over the pizza and top with Parmesan cheese. (If a runny yolk is desired, what to crack the eggs until halfway through the cooking time.) Bake for 15 to 17 minutes or until crust is lightly browned and cheese is melted; rotate halfway through the cooking time.
  3. Cool for 10 minutes. Sprinkle with parsley, cut, and enjoy!
Adapted from Baked by an Introvert
Rosemary Farm http://www.rosemaryfarm.com/

Stuffed French Toast

Stuffed French Toast
The perfect breakfast treat.
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Ingredients
  1. For the Filling
  2. 8 slices bacon, cut into 1/4-inch lardons
  3. Extra-virgin olive oil
  4. 1 onion, cut into 1/4-inch dice
  5. Kosher salt
  6. Pinch of crushed red pepper
  7. 1 large beefsteak tomato, seeded and cut into 1/2-inch dice
  8. 2 sprigs of fresh oregano, leaves finely chopped
  9. For the French Toast
  10. 4 large eggs
  11. 1 cup whole milk
  12. Pinch of cayenne (optional)
  13. Kosher salt
  14. 8 slices tight-crumbed white bread
  15. 1 1/2 cups grated Gruyère cheese
  16. For the Fried Eggs
  17. Extra-virgin olive oil
  18. 4 large eggs
  19. 1 bunch of fresh chives, finely chopped (optional)
Instructions
  1. FOR THE FILLING
  2. Toss the bacon into a large sauté pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6-7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8-10 minutes.
  3. Add the tomato, season with more salt, and cook for another 8-10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and re-season if needed. Stir in the oregano and let cool.
  4. FOR THE FRENCH TOAST
  5. Preheat the oven to 200˚F.
  6. In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
  7. Lay 4 slices of bread on a work surface. Using half the Gruyère, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
  8. Working in batches, soak each “toast” in the egg mixture for about 1 minute; flip and soak the other side.
  9. While the toasts are soaking, coat a large sauté pan with olive oil and bring the pan to medium heat. Working in batches so you don’t crowd the pan, cook the toasts for 2-3 minutes per side. The toasts should be golden brown, lovely, and crisp—YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
  10. FOR THE FRIED EGGS AND ASSEMBLY
  11. Coat a large nonstick sauté pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3-4 minutes.
  12. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
Adapted from The Rachael Ray Show
Rosemary Farm http://www.rosemaryfarm.com/

Steak and Eggs Benedict with Red Wine Hollandaise

Steak and Eggs Benedict with Red Wine Hollandaise
Serves 6
Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine-and-port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.
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Ingredients
  1. 1/4 cup Cabernet Sauvignon
  2. 1/4 cup ruby port
  3. 2 large egg yolks
  4. 1 1/2 sticks unsalted butter, melted
  5. 1 tablespoon fresh lemon juice
  6. Salt and freshly ground pepper
  7. Three 1-inch-thick beef tenderloin steaks (6 ounces each)
  8. Olive oil, for brushing
  9. 1 dozen large eggs
  10. 6 English muffins, split and toasted
Instructions
  1. In a small saucepan, combine the Cabernet and port and bring to a boil. Simmer over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool slightly.
  2. Set a medium metal bowl over a pot of simmering water. Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes. Very gradually, whisk in the melted butter and whisk constantly until thick and creamy, 4 to 5 minutes. Whisk in the wine reduction and lemon juice in a thin stream and season with salt and pepper. Keep the hollandaise sauce warm over very low heat, stirring occasionally.
  3. Heat a grill pan. Brush the steaks lightly with olive oil and season with salt and pepper. Grill the steaks over high heat, turning once or twice, until medium-rare, about 8 minutes. Let the steaks rest for 10 minutes.
  4. Meanwhile, bring 2 large, deep skillets of water to a simmer. Crack 6 eggs into each skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
  5. Arrange 2 English muffin halves on each plate. Thinly slice the steaks, arrange the meat on the muffins and season lightly with salt and pepper. Top with the poached eggs. Spoon the hollandaise on top and serve right away.
Adapted from Food & Wine
Adapted from Food & Wine
Rosemary Farm http://www.rosemaryfarm.com/