Loaded Scrambled Eggs

Loaded Scrambled Eggs

TOTAL TIME: 20 MINUTES
SERVINGS: 4

 Recipe courtesy of  Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 8 large, farm fresh eggs, beaten
  • 1 red onion, chopped
  • 1 bell pepper, chopped
  • 2 tablespoons olive oil, plus more for servings
  • 3 ounces Cheddar, grated (about 3/4 cup)
  • 1 cup halved cherry tomatoes
  • 1/3 cup finely chopped flat-leaf parsley leaves
  • Kosher salt and black pepper
  • Crusty bread, for serving

DIRECTIONS

  • Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes.
  • Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.
  • Remove from heat and stir in the tomatoes and parsley.
  • Drizzle the bread with oil and serve alongside the eggs and enjoy!

NOTES: CONSIDER USING ALABAMA SHEEP OR GOAT CHEESE AS A GARNISH, IN PLACE OF CHEDDAR.

Creamy Baked Eggs with Herbs and Bacon

Creamy Baked Eggs with Herbs and Bacon

PREHEAT OVEN TO 425*F
TOTAL TIME: 20 MINUTES
SERVINGS: 4

 Recipe courtesy of  My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 8 large farm eggs
  • 4 cooked bacon slices, crumbled (about 1/2 cup)
  • 1/2 cup heavy whipping cream
  • 2 tablespoons thinly sliced chives
  • 2 teaspoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

DIRECTIONS

  • Preheat oven to 425*F. Stir together whipping cream, chives, parsley, dill, salt, and pepper in a large, ovenproof skillet. Bring to a simmer over medium-low heat. Break eggs into cream mixture; do not stir.
  • Bake together in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes.
  • Sprinkle with bacon, and serve immediately. Enjoy!

Eggplant Parmesan

Eggplant Parmesan

PREHEAT OVEN: 375* F
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
SERVINGS: 4

 Recipe courtesy of  Owls Hollow Farm .

Recipe courtesy of Owls Hollow Farm.

INGREDIENTS

  • 1 large eggplant
  • 1 jar organic tomato sauce
  • 1-2 cups Parmesan cheese
  • Salt and pepper to taste

DIRECTIONS

  • Pre-heat oven to 375 degrees. While oven is preheating, slice eggplant into 1/2 inch round slices and place on baking sheet. Sprinkle with salt and pepper and set aside.
  • Warm tomato sauce in a pan on stove.
  • Once oven is heated, roast eggplant for 15 minutes, turning once.
  • Take eggplant out of oven and spread tomato sauce on each slice.
  • Sprinkle with Parmesan cheese and return eggplant to oven.
  • Cook until cheese is browned.
  • Serve with a sprig of basil on top and enjoy!