Avocado Toast with Turkey and Egg

Avocado Toast with Turkey and Egg
Serves 4
The ultimate savory egg recipe, whole grain toast is topped with mashed avocado, smoked turkey and a runny fried egg. Perfect for breakfast, lunch or dinner!
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Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Ingredients
  1. 4 slices thick-cut whole grain bread
  2. 2 ripe avocados
  3. 4 slices Oscar Mayer Selects Natural smoked turkey breast
  4. 4 eggs - fried
  5. salt and pepper to taste
  6. Sriracha to taste - optional
Instructions
  1. Place bread in the toaster until it is golden brown.
  2. While the bread is toasting, mash the avocados with a fork and season with salt and pepper to taste.
  3. Spread the smashed avocados evenly on top of each piece of toasted bread.
  4. Top with each piece of avocado toast with smoked turkey slices and a fried egg.
  5. Drizzle to taste with Sriracha.
Notes
  1. Nutrition Information
  2. Serving size: 1 toast Calories: 373 Fat: 15.9 g Saturated fat: 2.5 g Unsaturated fat: 13.4 g Trans fat: 0 Carbohydrates: 32.8 g Sugar: 2.2 g Sodium: 1115 mg Fiber: 7.6 g Protein: 26.6 g Cholesterol: 205 mg
Adapted from The Lemon Bowl
Adapted from The Lemon Bowl
Rosemary Farm http://www.rosemaryfarm.com/

Chicken and Tarragon Poached Yolk Stuffed Ravioli

Chicken and Tarragon Poached Yolk Stuffed Ravioli
Yields 8
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Ingredients
  1. Chicken and Tarragon Filling
  2. 8 ounces part skim ricotta
  3. 2 ounces mascarpone, softened
  4. 2 tablespoons grated Parmesan
  5. 2/3 cup cooked and shredded chicken
  6. 1 tablespoon minced tarragon
  7. 1 charred ear of corn
  8. salt and pepper to taste
  9. 1/2 recipe pasta dough
  10. 1 large egg plus 1 tablespoon water, beaten together
  11. 8 large egg yolks
  12. 1/2 cup (1 stick) unsalted butter
  13. salt and pepper to taste
  14. Garnish
  15. grated Parmesan
Instructions
  1. Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
  2. Lightly flour a clean surface and roll the pasta dough until 1/8” thick.
  3. Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
  4. Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a 1/2” border.
  5. Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
  6. Carefully fold the other side of the pasta rectangles over the yolk and filling and gently press the edges, making sure to get rid of any air bubbles.
  7. Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
  8. Fill a large pot with water and bring to a boil. Add a handful of salt to the water and add the raviolis. Boil for 5 to 6 minutes.
  9. While the raviolis boil, melt the butter in a skillet, over medium heat. Continue to cook butter until it begins to brown and release a nutty aroma.
  10. Reduce the heat to medium-low and using a slotted spoon transfer the ravioli to the skillet with browned butter. Sauté raviolis for about 2 minutes. Season with salt and pepper.
  11. Transfer ravioli onto a platter and pour browned butter over the top.
  12. Finish with freshly grated Parmesan and serve immediately.
Adapted from Spoon Fork Bacon
Adapted from Spoon Fork Bacon
Rosemary Farm http://www.rosemaryfarm.com/

Baked Bacon Egg and Cheese Hawaiian Sliders

Baked Bacon Egg and Cheese Hawaiian Sliders
Serves 9
The perfect make ahead and bake in the morning breakfast to please a crowd.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 16 Hawaiian Bread Rolls
  2. ¼ cup mayonnaise
  3. ½ cup shredded cheddar cheese
  4. 9 eggs, scrambled
  5. 1 pound bacon cooked
  6. 2 tablespoons melted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the rolls through the middle to make them into buns (but cut through it in one sheet without pulling them apart).
  3. Spread the mayonnaise on the bottom layer of the bread and put the bread into an 8x8 metal square pan.
  4. Layer the eggs, shredded cheddar cheese, and bacon.
  5. Put the bread on top to close the sandwiches.
  6. Brush the melted butter over the tops of the sandwiches.
  7. Bake covered for 10 minutes, take foil off and cook an additional two minutes.
  8. Cut into 16 small sandwiches.
  9. Enjoy!!
Notes
  1. Feel free to change up the fillings and bread to create something new and delicious every time.
Adapted from Dinner, then Dessert
Rosemary Farm http://www.rosemaryfarm.com/

Jacques Pépin’s Pan-Crisped Deviled Egg Salad

Jacques Pépin's Pan-Crisped Deviled Egg Salad
Serves 4
Crisped deviled eggs served warm over delicate Bibb lettuce with the creamiest deviled egg salad dressing.
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Prep Time
15 min
Cook Time
3 min
Total Time
18 min
Prep Time
15 min
Cook Time
3 min
Total Time
18 min
Ingredients
  1. FOR THE EGGS
  2. 8 large eggs, hard-boiled, peeled, and sliced in half
  3. 1 teaspoon Dijon mustard
  4. 1 tablespoon mayonnaise
  5. 1 tablespoon olive oil
  6. 1 tablespoon buttermilk
  7. 1 small garlic clove, minced
  8. 1 tablespoon minced green onion
  9. 2 tablespoons fresh flat-leaf parsley leaves, coarse chopped
  10. 1 teaspoon fresh-squeezed lemon juice
  11. sea salt and fresh cracked black pepper
  12. ghee or olive oil for pan-frying eggs
  13. FOR THE SALAD
  14. the leftover egg stuffing
  15. 3 tablespoons good olive oil
  16. 1 teaspoon Dijon mustard
  17. 2 tablespoons buttermilk
  18. 2 teaspoons lemon juice
  19. sea salt and fresh cracked black pepper
  20. 1 head bibb lettuce, cleaned and torn
Instructions
  1. Cut the hard-cooked eggs in half lengthwise. Use your fingers to gently remove the yolks and place them in a medium bowl. Reserve the whites on a medium plate.
  2. Add the mustard, mayonnaise, olive oil, buttermilk, garlic, onion, parsley, lemon juice to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
  3. Spoon the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing which will become the salad dressing.
  4. In a large nonstick skillet, heat the ghee or oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
  5. To make the salad, in a large bowl combine the leftover egg stuffing with all the dressing ingredients. Whisk to combine and emulsify. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
  6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve enjoy warm.
Adapted from Jacques Pépin and The Splendid Table
Rosemary Farm http://www.rosemaryfarm.com/