Spring 2016 LOCALadk Magazine 47
LOCALadk
The LOCALadk Breakfast Sandwich
Makes 2 sandwiches
Ingredients:
4 local organic eggs
1/4 cup milk from Battenkill Valley Creamery
Pinch of salt
Pinch of chopped garlic
1/4 cup Reber Rock sunflower oil
4 slices Rock HIll Bakehouse sourdough bread
2 Tbsp homemade pesto- frozen from last summer
4 strips north country bacon
1 roasted red pepper - cut into 8 slices
Handful of fresh spring greens
4 Tbsp North Country Creamery's Cheeseville
cheese: it's soft & creamy, like fromage blanc
Whisk eggs, milk, salt, and garlic in a small bowl
Heat 1T oil in small saute pan on medium heat, add
the egg mixture
Turn to low and cover with a lid for 2 minutes
With pan still covered, turn heat off, let sit for 2
minutes
Remove egg mixture to a plate, wipe the pan
Heat pan again on medium, add bacon and fry 3 to
5 minutes, to desired crispiness
Flip bacon every 2 minutes
Assemble the sandwich:
Lay out 4 pieces of bread; spread pesto on each
piece
Divide egg in two and place on two bottom pieces
Layer with bacon, roasted red peppers, and greens
Spread cheese on the top pieces of bread, then
place atop the greens
Heat 1T oil on saute pan on medium heat
Grill sandwich 2 minutes on each side
Repeat for second sandwich
Serve with Rachel's Raquette Lake Elixir - Bloody
Mary mix
Recipe:
