Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.
Brunch Time Recipes
Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, freshly-baked cinnamon-raisin bread, that aforementioned coffee from Whidbey’s own Island Time Coffee, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes smoky Scamorza cheese, Northwest grown hazelnuts, and Meyer lemons, plus such spring favorites as baby red beets, watermelon radish, leeks and rainbow Swiss chard. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
Brunch Time Recipes
Can you feel it? The crocuses are in bloom, daffodils are popping out of the soil and we’ve even shed our jackets an afternoon or two this week: The march towards spring has begun! Celebrate the changing seasons this week with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch bacon and nutty emmer grain pancake mix to farm-fresh eggs and our own housemade apple butter to slather on your choice of biscuits or scones. Also included: Cinnamon-raisin bread, raspberry smoothies and Big Spoon Roasters’ signature peanut butter kissed with wildflower honey and sea salt.
Here are a few recipe ideas for the week:
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Emmer Pancakes
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.
Breakfast Scones
These scones are wonderful topped with apple butter.
Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes.
Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
1 cup Cinnamon Cap mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
