Breakfast Plate Recipe
Scrambled 3D Valley Farm eggs, house focaccia, and your choice of grits or crispy potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
Focaccia
Grits or Crispy Potatoes
Method
Eggs Preparation
- 1
- 2
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Once melted, pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are softly scrambled and slightly runny. Remove from heat.
Focaccia Preparation
- 3
Mix the Dough
In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy. Add the olive oil, salt, and flour gradually, mixing until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- 5
Shape and Bake the Focaccia
Preheat the oven to 400°F (200°C). Once risen, punch down the dough and spread it on a baking sheet. Dimple the surface with your fingers, drizzle with olive oil, sprinkle with rosemary, and bake for 20-25 minutes until golden.
Grits or Crispy Potatoes Preparation
- 6
- 7
Prepare Crispy Potatoes
While the grits are cooking, wash and dice the potatoes into small cubes. Toss them in a bowl with olive oil, paprika, and salt. Spread on a baking sheet and roast in the oven at 400°F (200°C) for about 30 minutes, turning halfway through, until crispy and golden.
