MOTHER’S DAY BREAKFAST by CHEF DAN:
Serves: 2
INGREDIENTS:
2 eggs (farm fresh would be good)
2 split English muffins
1/4 cup (TILLAMOOK) pepper-jack cheese
2 slices Canadian bacon
2 whole ripe tomatoes
1/2- red, or yellow bell pepper, seeded
1 poblano pepper, seeded
2 garlic cloves, minced
2 teaspoons olive oil
1 tablespoon lime juice
1 tablespooon fresh chives
Salt and pepper to taste
DIRECTIONS:
1. Turn on broiler and on a cookie sheet place the tomatoes, peppers and garlic.
2. Broil turning once or until peppers and garlic are spotty, about 12-15 minutes.
3. Transfer to food processor, add lime juice a little salt and pepper, puree to smooth.
4. In a toaster oven or regular oven toast English muffin with 2 tablespoons cheese on each, toast until cheese is melted, leave in oven to keep warm.
5. Brown Canadian bacon in a non-stick skillet over medium-high heat.
6. Remove bacon and place on top of English muffin halves.
7. Add olive oil to the pan and heat until simmering.
8. Crack the eggs into the skillet, in my case egg white, and cook as desired.
9. To serve, place two English muffins halves on a plate.
10. One with Canadian bacon and one without.
11. Place an egg on top of the Canadian bacon, spoon salsa over both muffin halves, and sprinkle with chives.
ENJOY DAN:
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