Mexican Fried Egg Breakfast Torta

Mexican Fried Egg Breakfast Torta
A fried egg with a gloriously runny yolk mingles with refried beans, red chile gravy, avocado, tomato, and Monterey Jack cheese for one of the most indulgently stimulating starts to the day we know.
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Ingredients
  1. 1 cup good-quality refried beans
  2. 1/2 to 3/4 cup chile gravy or good-quality enchilada sauce
  3. 4 large or extra-large Rosemary Farm eggs
  4. 4 Mexican torta rolls or bolillo rolls, split and toasted
  5. 1 cup shredded Monterey Jack cheese
  6. 1 or 2 ripe red tomatoes, sliced
  7. Handful fresh cilantro leaves, torn
  8. 2 cups shredded iceberg lettuce
  9. 1 large avocado, pitted, peeled, and sliced
Instructions
  1. In a small saucepan, stir together the refried beans and a few tablespoons of the gravy. Stir until warm. In a frying pan, fry the eggs until done to your liking (I usually go for over medium so they’re slightly drippy).
  2. To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls. Top with the cheese (melt the cheese under the broiler if you like), then the tomato slices, then an egg. Sauce it up with the remaining chile gravy. Sprinkle with some cilantro and the shredded lettuce. Spread the avocado slices evenly on the top halves of the rolls. Close the sandwiches, pressing down to compress them.
  3. Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.
Notes
  1. Traditional tortas are made with either crusty rolls called bolillos or softer buns called teleras, available in markets with a good selection of Latin American foods. A brioche or soft sandwich buns make fine substitutes.
Adapted from Chowhound
Adapted from Chowhound
Rosemary Farm https://www.rosemaryfarm.com/
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Pita Pocket Breakfast Sandwich

Pita Pocket Breakfast Sandwich
When you’re in a hurry, but want a hearty breakfast, this is it! Oven baked omelettes are easy to throw together and pop into the oven. In less than 20 minutes, you have a melt-in-your-mouth breakfast sandwich.
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Ingredients
  1. 2 large eggs
  2. 2 large egg whites
  3. 1 tablespoon milk
  4. 1 cup baby spinach torn into small pieces
  5. 4 grape tomatoes sliced in half lengthwise
  6. 2 green onions, diced
  7. Sea salt and pepper to taste
  8. ¼ cup Feta cheese crumbles
  9. 1 whole wheat pita pocket, cut in half
  10. 2 teaspoons olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
  3. Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.
Notes
  1. Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g | SmartPoints: 8 |
Rosemary Farm https://www.rosemaryfarm.com/
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Guacamole Breakfast Sandwich

Guacamole Breakfast Sandwich
Yields 4
This is the absolute must-have breakfast sandwich. Crispy, buttery bread with eggs, bacon, guacamole and melted cheese!!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 8 slices bacon
  2. 4 large Rosemary Farm eggs
  3. Kosher salt and freshly ground black pepper, to taste
  4. 4 slices American cheese
  5. 4 tablespoons unsalted butter, at room temperature
  6. 8 slices sourdough bread*
  7. 1 cup guacamole, homemade or store-bought
Instructions
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, flipping once, about 3-4 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Add eggs to the skillet. Cook until white is set but yolk is still runny, about 2-3 minutes; season with salt and pepper, to taste. Place a slice of cheese over each egg during the last 30 seconds of cooking time; set aside.
  3. With a butter knife, spread butter on each slice of bread. Place bread in the skillet and toast, flipping once, until golden brown, about 2-3 minutes.
  4. To assemble the sandwiches, place 4 slices bread on a work surface. Spread with guacamole, topped with bacon, egg, cheese and another slice of bread.
  5. Serve immediately.
Notes
  1. *Any type of bread of your choice can be substituted.
Adapted from Damn Delicious
Adapted from Damn Delicious
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

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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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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