Breakfast Plate Recipe
Scrambled 3D Valley Farm eggs, house focaccia, and your choice of grits or crispy potatoes
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Ingredients
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Scrambled Eggs
House Focaccia
Crispy Potatoes
Method
Scrambled Eggs
- 1
- 2
Cook the Eggs
Heat a non-stick skillet over medium heat and melt the butter. Pour in the egg mixture and let it cook undisturbed for about 1 minute.
- 3
Scramble the Eggs
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue cooking until they are just set but still creamy, about 2-3 minutes.
House Focaccia
- 4
Make the Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until frothy. Add the flour, olive oil, and salt, mixing until a dough forms.
- 5
Knead and Rise
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 6
Shape and Bake
Preheat the oven to 425°F (220°C). Punch down the dough and spread it into a greased baking sheet. Dimple the surface with your fingers, drizzle with olive oil, sprinkle with salt and rosemary, and bake for 20-25 minutes until golden.
Crispy Potatoes
- 7
Prepare the Potatoes
Wash and peel the potatoes, then cut them into small cubes or wedges.
- 8
Season and Roast
Toss the potato pieces with olive oil, salt, black pepper, and paprika until evenly coated. Spread them out on a baking sheet.
- 9
Bake the Potatoes
Bake in the preheated oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until golden brown and crispy.