Farmer’s Breakfast Recipe
two sunny up eggs | bean sprout bacon | sunflower cheese grits | fresh fruit | rosemary roasted potatoes | blue jean biscuit | floral butter & jam
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Ingredients
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Eggs
Bean Sprout Bacon
Sunflower Cheese Grits
Fresh Fruit
Rosemary Roasted Potatoes
Blue Jean Biscuit
Floral Butter & Jam
Method
Eggs
- 1
Bean Sprout Bacon
- 2
Prepare Bean Sprout Bacon
In a separate pan, heat olive oil over medium heat. Add bean sprouts and sauté for 5 minutes. Stir in soy sauce and smoked paprika. Cook for an additional 2 minutes until crispy. Set aside.
Sunflower Cheese Grits
- 3
Cook the Grits
In a pot, bring milk to a boil. Gradually whisk in corn grits and salt. Reduce heat and cook, stirring frequently, for about 15-20 minutes until thickened. Stir in ground sunflower seeds and shredded cheese until melted. Keep warm.
Fresh Fruit
- 4
Prepare Fresh Fruit
Wash the mixed berries and slice the banana. Serve in a bowl or arrange on the plate.
Rosemary Roasted Potatoes
- 5
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, fresh rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and tender.
Blue Jean Biscuit
- 6
Make the Biscuits
Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined. Turn onto a floured surface and knead gently. Roll out and cut into rounds. Bake for 15-20 minutes until golden.
Floral Butter & Jam
- 7
Prepare Floral Butter
In a small bowl, mix softened butter with edible flowers. Serve with a side of your favorite jam.
