Chorizo & Pepper Frittata

Chorizo & Pepper Frittata
Yields 6
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 oz. fresh chorizo sausage, casing removed
  2. 1 red bell pepper, thinly sliced
  3. 12 EGGS, beaten
  4. 1/4 cup chopped fresh cilantro OR parsley
  5. 4 oz. queso fresco, crumbled
Instructions
  1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes.
  2. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  3. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. Reduce heat to medium-low. COVER and cook until eggs are almost set, 6 to 8 minutes.
  4. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
Notes
  1. To make handle ovenproof, wrap it completely in aluminum foil.
  2. 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
  3. Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Rosemary Farm eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Adapted from Joy in Every Season
Rosemary Farm https://www.rosemaryfarm.com/
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Ham, Egg, and Cheese Wraps

Ham, Egg, and Cheese Wraps
Serves 4
These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast, lunch or dinner.
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Ingredients
  1. 8 large eggs
  2. 4 teaspoons water
  3. 2 teaspoons all-purpose flour or cornstarch
  4. 1/2 teaspoon fine salt
  5. 4 teaspoons vegetable or coconut oil
  6. 1 1/3 cups shredded Swiss cheese
  7. 4 ounces very thinly sliced ham
  8. 1 1/3 cups loosely packed watercress
Instructions
  1. Place the eggs, water, flour or cornstarch, and salt in a medium bowl and whisk until broken up and the flour or cornstarch is completely dissolved.
  2. Heat 1 teaspoon of the oil in a 12-inch nonstick frying pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Add 1/2 cup of the egg mixture and swirl to coat the bottom of the pan in a thin layer. Cook until the wrap is completely set on the edges and on the bottom (the top can be a little wet, but should be mostly set), 3 to 6 minutes.
  3. Using a flat spatula, loosen the edges of the wrap and slide it underneath the wrap, making sure it can slide easily around the pan. Flip the wrap with the spatula. Immediately sprinkle 1/3 cup of the cheese over the wrap and cook until the second side is set, about 1 minute. Slide it onto a work surface or cutting board (the cheese might not be fully melted yet). While still warm, place a single layer of ham over the egg. Place 1/3 cup of the watercress across the center of the wrap. Roll it up tightly.
  4. Repeat with cooking and filling the remaining wraps. Using a serrated knife, cut each wrap crosswise into 6 (1-inch) pieces.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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Croque Madame Casserole With Ham and Gruyère

Croque Madame Casserole With Ham and Gruyère
Serves 6
Feed a crowd with a baked take on the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs. Serve with a crisp green salad for a lovely brunch, lunch, or dinner.
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Ingredients
  1. 12 (3/4"-thick) slices day-old white bread, such as Pullman, pain de mie, or country bread (a square-shaped loaf works best)
  2. 6 tablespoons unsalted butter
  3. 3 tablespoons all-purpose flour
  4. 3 cups whole milk
  5. 1/4 teaspoon freshly grated or ground nutmeg
  6. 1 1/4 teaspoons kosher salt, divided
  7. 1/2 teaspoon freshly ground black pepper, divided
  8. 3 1/4 cups grated Gruyère (about 10 ounces), divided
  9. 1/4 cup Dijon mustard
  10. 12 thin slices Black Forest ham (about 10 ounces)
  11. 6 large eggs
  12. Nonstick vegetable oil spray
Instructions
  1. Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5–10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
  2. Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4–6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
  3. Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
  4. Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
  5. Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  6. Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8–12 minutes. Let cool 10 minutes before serving.
Adapted from Epicurious
Adapted from Epicurious
Rosemary Farm https://www.rosemaryfarm.com/
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Egg and Chorizo Breakfast Casserole

Egg and Chorizo Breakfast Casserole
Serves 6
A family favorite waiting to happen.
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Ingredients
  1. Cooking spray or vegetable oil
  2. 1 tablespoon vegetable oil
  3. 1 large yellow or white onion, diced
  4. 8 ounces fresh Mexican chorizo or soyrizo, casings removed
  5. 1/4 cup finely chopped pickled jalapeños
  6. 1/2 cup crumbled queso freso or Cotija cheese
  7. 10 large eggs
  8. 2 cups whole or 2% milk
  9. 2 tablespoons coarsely chopped fresh cilantro
  10. 1 teaspoon fine salt
  11. For serving: Sour cream, salsa, hot sauce, sliced avocado
Instructions
  1. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and chorizo and cook, stirring frequently and breaking up the chorizo into small pieces, until the onion turns translucent and the chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese.
  3. Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
  4. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days.
Notes
  1. Make-ahead instructions: After the casserole is assembled but not baked, it can be chilled and then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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Funfetti French Toast Muffins

Funfetti French Toast Muffins
Yields 12
These muffins make the perfect weekend breakfast or you can change out the sprinkles to coordinate with your party or holiday celebration, the options are endless when it comes these muffins.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup International Delight Sweet Cream Creamer
  2. 2 large eggs
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 2 packages Pillsbury Grand Cinnamon Rolls
  6. 1/2 cup sprinkles, plus additional sprinkles for topping
  7. icing from cinnamon rolls
Instructions
  1. Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside.
  2. In a medium-sized bowl, whisk together creamer, eggs, cinnamon and vanilla.
  3. Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each.
  4. Place pieces into egg mixture, stirring to coat.
  5. Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles.
  6. Bake for about 20 minutes or until tops are golden brown.
  7. Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.
Adapted from Deliciously Sprinkled
Adapted from Deliciously Sprinkled
Rosemary Farm https://www.rosemaryfarm.com/
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Croque Madame

Croque Madame
A warm ham and cheese sandwich with a poached egg on top. (Apparently, it’s named that because the egg resembles a lady’s wide-brimmed hat.) The final dish is crispy, cheesy and oozing with deliciousness. Alexandra Stafford of Alexandra’s Kitchen shares how to nail this classic recipe at home.
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Ingredients
  1. 1 tbsp butter
  2. 1/3 medium onion (about 2 to 4 tbsp finely chopped)
  3. Kosher salt
  4. 1 tbsp flour
  5. 1 cup whole milk
  6. 1 bay leaf
  7. Good bread, cut into thick slices
  8. 3 to 4 slices good ham (figure 1 to 2 per sandwich)
  9. Grated Gruyère, Comté or Swiss cheese
  10. Fresh thyme leaves
  11. 2 eggs (count on 1 egg per sandwich)
  12. Splash of white vinegar
Instructions
  1. In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt and cook until the onion is soft but has not begun to color, about 5 to 7 minutes. Turn the heat to very low, add the flour and stir to combine it with the onion and butter. Continue to cook over low heat until the flour is absorbed, stirring constantly so that it doesn’t brown, about 2 minutes. Slowly stir in the milk. Drop in the bay leaf.
  2. Over medium to medium-high heat, bring the mixture to a boil. Then reduce the heat to its lowest setting and cook for 15 minutes, stirring occasionally to prevent the sauce from burning on the bottom of the pan. Taste and cook longer if the taste of raw flour is still detectable. The mixture should be thick, but if it’s too thick and becoming difficult to stir, you’ll need to whisk in a little more milk. Remove the bay leaf and discard.
  3. Preheat the broiler. Place the slices of bread on a rack on a sheet pan (or a broiling pan) and broil them about a minute on each side. Remove pan from the oven. Spread about 1 tablespoon of mixture over each slice of bread. Top with 1 to 2 slices of ham. Top with grated cheese to taste. Set aside.
  4. Fill a shallow saucepan with 2 to 3 inches water and bring to a simmer. Crack each egg into a small bowl or ramekin. Sprinkle about a tablespoon of vinegar into the pot of simmering shallow water. Adjust the heat so that the water is barely simmering. (Get the water to a simmer, then turn it down so you don’t see any bubbles.) Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other egg. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes.
  5. When the eggs have cooked for 3 minutes, place croque-monsieurs under the broiler and cook until the cheese is bubbling and starting to brown. Remove from the oven. Sprinkle with the fresh thyme.
  6. Meanwhile, using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn’t look too loose. You might have to cook the eggs for a minute longer. Knowing when poached eggs are done is just a matter of practice and preference. Personally, I don’t like the yolk to taste raw, but I still like it runny, which takes 4 to 5 minutes. When the eggs look cooked to your liking, remove them with a slotted spoon and transfer to a paper towel-lined plate.
  7. Top each sandwich with a poached egg. Sprinkle with a pinch of salt and freshly cracked pepper to taste.
Adapted from Alexandra's Kitchen
Adapted from Alexandra's Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
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Speedy Egg Sandwich

Speedy Egg Sandwich
The easiest egg sandwich you'll ever make.
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Ingredients
  1. 6 thin slices pancetta
  2. 2 English muffins
  3. 2 tablespoons mayo
  4. 2 eggs
  5. Salt and pepper
  6. 2 tablespoons maple syrup
  7. 2 slices sharp cheddar cheese
Instructions
  1. Place two cast-iron skillets on burners, one over medium and the other over medium-low.
  2. Place three slices of pancetta in the pan over medium-low and cook until golden and crispy.
  3. Split English muffins by hand and spread 1/2 tablespoon of mayo on one interior side each English muffin. Place English muffins mayo-side down in the medium-heat pan and cook until golden and crispy.
  4. Remove pancetta from pan, crack, season, and fry the eggs sunnyside up in pancetta fat.
  5. To assemble, spread the remaining mayo on the crispy mayo side of the English muffin.
  6. Drizzle maple syrup on the side of the English muffin that doesn’t have mayo. Place egg on mayo side of muffin and top with a slice of cheddar cheese. Place crisp pancetta on maple syrup side and combine both sides for a delicious breakfast sandwich.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/
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Spinach & Artichoke Quiche

Spinach & Artichoke Quiche
Serves 6
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. CRUST
  2. 1½ cups whole wheat flour
  3. ½ cup butter, melted
  4. 2 tbsp milk
  5. ½ tsp sea salt
  6. FILLING
  7. 4 eggs
  8. 1 cup milk
  9. pinch cayenne pepper
  10. 1 cup cheddar (or other strong tasting cheese, divided)
  11. 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  12. 1 cup artichoke hearts (I typically use frozen, and defrost them)
Instructions
  1. Preheat oven to 375F/190C
  2. Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
  3. Place the artichoke hearts into the bottom of the crust, evenly spaced
  4. Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
  5. Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
  6. Bake for 35-40 minutes until the filling is set
Adapted from Emma's Little Kitchen
Adapted from Emma's Little Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
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Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies
Yields 24
This easy chocolate chip cookie recipe is filled with Cadbury Mini Eggs. It's the perfect Easter dessert recipe!
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Ingredients
  1. 1 cup unsalted butter
  2. 3/4 cup granulated sugar
  3. 1 cup light brown sugar, packed
  4. 2 large eggs
  5. 1 tablespoon pure vanilla extract
  6. 1 teaspoon baking soda
  7. 3 1/4 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 2 1/2 cups Cadbury Mini Eggs, chopped, plus more for topping
Instructions
  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in the chopped Cadbury Mini Eggs.
  3. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough a place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)
  4. Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about 12-15 minutes or until they just begin to turn brown and are no longer glossy on top. Cool at least 5 minutes on cookie sheet before removing.
  5. Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
  1. *This dough requires chilling!
  2. *Cadbury Mini Eggs: they’re hard to chop - they roll - so do it carefully and slowly.
Adapted from Crazy For Crust
Adapted from Crazy For Crust
Rosemary Farm https://www.rosemaryfarm.com/
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Mediterranean Breakfast Pitas

Mediterranean Breakfast Pitas
Serves 4
This protein-packed combination of egg and hummus is a surefire way to start your day. Wrap it in a piece of foil, and you’re out the door with a portable breakfast.
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Ingredients
  1. 4 large eggs, at room temperature
  2. Salt
  3. 2 whole-wheat pita breads with pockets, cut in half
  4. 1/2 cup hummus (4 ounces)
  5. 1 medium cucumber, thinly sliced into rounds
  6. 2 medium tomatoes, large dice
  7. Handful of fresh parsley leaves, coarsely chopped
  8. Freshly ground black pepper
  9. Hot sauce (optional)
Instructions
  1. Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes.
  2. Drain the water and run the eggs under cold water to cool.
  3. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.
  4. Spread the inside of each pita pocket with 2 tablespoons of hummus.
  5. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper.
  6. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
  7. Enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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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 https://www.rosemaryfarm.com/
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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 https://www.rosemaryfarm.com/
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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
Adapted from Dinner, then Dessert
Rosemary Farm https://www.rosemaryfarm.com/
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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
Adapted from Jacques Pépin and The Splendid Table
Rosemary Farm https://www.rosemaryfarm.com/
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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 https://www.rosemaryfarm.com/
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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
Adapted from Baked by an Introvert
Rosemary Farm https://www.rosemaryfarm.com/
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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
Adapted from The Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/
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,

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 https://www.rosemaryfarm.com/
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Italian Brunch Torte Recipe

Italian Brunch Torte Recipe
Yields 12
Serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It just might become one of your most requested dishes and can be served warm or cold.
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Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Ingredients
  1. 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  2. 1 teaspoon olive oil
  3. 1 package (6 ounces) fresh baby spinach
  4. 1 cup sliced fresh mushrooms
  5. 7 large eggs
  6. 1 cup grated Parmesan cheese
  7. 2 teaspoons Italian seasoning
  8. 1/8 teaspoon pepper
  9. 1/2 pound thinly sliced deli ham
  10. 1/2 pound thinly sliced hard salami
  11. 1/2 pound sliced provolone cheese
  12. 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Instructions
  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
  3. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
  4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
  5. Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm https://www.rosemaryfarm.com/
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