Smoky Scamorza Toast with Fried Eggs
Start your day off right by topping your avocado toast with some smoky fried Scamorza.
Ingredients:
2 slices of bread, such as this week’s Jewish Rye
8 slices Smoky Scamorza cheese
2 eggs
1 avocado, pitted and sliced
Sea salt and fresh ground pepper, to taste
Method:
1. Heat a non-stick skillet over medium heat and spray lightly with cooking spray. Once warm, place the cheese slices in the pan and fry lightly, flipping to fry each side. Remove and set aside, then crack both the eggs into the same skillet and fry until the whites are set, but the yolks are still runny.
2. Meanwhile, toast the bread in the toaster to your preferred setting. Then assemble your toast by layering 4 slices of the Scamorza to each slice, then topping with avocado slices and a fried egg each. Season generously with salt and pepper.
Huevos Rancheros
This classic Mexican dish beautifully showcases our farm-fresh eggs!
Ingredients:
4 eggs
4 corn tortillas
½ yellow onion, peeled and diced
1 15-ounce can of crushed tomatoes (or 1-2 very ripe tomatoes)
½ of a 6-ounce jar of diced green Anaheim chiles
½ teaspoon chipotle chile powder
Olive oil
Butter
Freshly-chopped cilantro, for garnish
Sea salt
Method:
1. To make the sauce, sauté the onions with about a teaspoon of olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. (If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook than canned ones.) Add the chopped green chiles and chipotle chili powder. Bring to a simmer, reduce heat to low, and let the sauce simmer while you prepare the rest of the dish, stirring occasionally. Add salt to taste if needed.
2. To prepare the tortillas, heat a teaspoon of olive oil in another large non-stick skillet on medium high heat, coating the pan with the oil. One by on, heat the tortillas in the pan, a minute or two on each side, until they are heated through and softened. Remove to a plate and cover with foil to keep warm.
3. Using the same skillet, add about 2 teaspoons butter to the pan and heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
4. To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro before serving.
Variation: Try topping each tortilla with cooked and crumbled chorizo sausage for an extra kick!
Brunch Time Recipes
Relax over a leisurely breakfast this weekend with a satisfying lineup starring our signature whole grain waffle mix, blueberry jam and Double DD Meats’ organic chicken breakfast sausage. Complemented by other breakfast-ready ingredients such as cinnamon-raisin bread, French hard cider and farm-fresh eggs, this week’s box also includes fingerling potatoes, Pioppino mushrooms and leeks—there’s even housemade tomato soup to serve should you decide linger around the table all the way through lunch.
Here are a few recipe ideas for the week:
Whole Grain Waffles
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!
Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and baby red potatoes.
Golden Beet Salad with Cara Cara Orange Vinaigrette
Served atop a bed of micro basil, this stunning salad is infused with bright, citrusy flavor.
Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a warm salad.
Mulled Hard Cider
Warm things up with this delightfully-fragrant warm cider recipe!
