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.

Good Morning Recipes

Rise and shine—it’s breakfast time! This week, cozy up to a brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cracked farro porridge and dry apple cider, plus cinnamon-raisin bread, maple syrup and farm-fresh eggs from our heritage breed hens to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Austrian Crescent fingerling potatoes, Brussels sprouts, juicy Cara Cara oranges, Fuji apples and a beautiful mix of early spring greens, as well as fragrant herbs, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.

Italian Sausage & Leek Scramble
This hearty scramble will fill you up to start your day.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Good Morning Recipes

Put on the coffee pot, pull out your favorite skillet and wake up to this week’s box—with organic flavorfully-spiced sausage from the Smoking Goose, Pain au Levain bread, farm-fresh eggs, plus a beautiful assortment of produce, it has everything you need to whip up a cozy breakfast to linger over with family and friends. Choose from the likes of heirloom tomatoes, peppery arugula, Romano beans and fresh Lobia black-eyed peas to incorporate into your recipes (see this week’s suggestions!), place a sweet mini bouquet of seasonal blooms on the table, and enjoy greeting the new day.

Here are a few recipe ideas for the week:

Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!

Here are a few recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.

Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!

Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.

Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

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