Snow. Snow Everywhere... Eggs in a Snow Bank for ME!

So far this year the North East has been getting hit one after another by snow storms. With just three days left to the month we are ranked as the fourth snowiest January on record with third place just an inch away to break the 1904 record. The streets are getting so narrow that even a for a Prius it is getting tight. Sidewalks are walled by three and four foot banks of snow. 

 Ever since the Blizzard of 1978 Rhode Islanders have created habit that whenever they hear hint that snow flakes will start falling they all run to the store for bread and milk in an complete an udder mode of panic. Luckily for our customers than can usually rely on their milkman to deliver in rain, snow or shine. I say usually because this year the storm have been so fierce with blinding blizzard winds, wet heavy slippery snow, and just horrible timing we have been forced to postpone delivery three times already. When we postpone delivery it means in the end there is a lot of confusion for everyone, no matter how hard you try to get the message across, and we all end up having to work on Saturday. And guess what, we have another storm coming next week!

 Well anyway. I have found the most perfect breakfast (or lunch) dish to celebrate all of this snow that we have and it is called Eggs in a Snow Bank!

Thank you, Foodiva's Kitchen!

  So this fluffy snow ball like dish is made by whipping up your egg whites and dropping the yolk in the center then toasting it up in the oven and serving with toast, home fries or both.  In the post on Foodiva's Kitchen she has it serves on toast fresh bread with oven roasted tomatoes stacked with pear and topped with pureed potato. Yum Yum!  Tomorrow this will be my breakfast adventure with just a few changes to the recipe and dish. 

 

Eggs in a Snow Bank served with oven roasted Backyard Farms Tomatoes and Wilted Olivia's Organics Baby Spinach with a side of Fortuna's Maple Breakfast Sausage Cheddar Hash.

For the Eggs:

4 - Country Hen Organic Eggs (Large) Separated - yolk individually separated

pinch of Salt

fresh ground pepper

Preheat the oven to 350* degrees

Put the egg whites in a large mixing bowl beat the egg whites until stiff fluffy peaks are made. 

On a parchment lined cookie sheet spoon 4 large clouds of egg whites. 

Using your fingers create a well in the center of the whites large enough for the egg yolk. 

Drop the individual yolks into the wells. Sprinkle the yolks with salt & cracked pepper. 

Pop them in the oven for 12 to 15 minutes or until the whites have turned golden brown. 

Oven Roasted Backyard Farm Tomatoes:

2 Backyard Farm Tomatoes Sliced

1/2 cup of Panko Bread Crumbs*

1/2 cup of flour

1 egg beaten 

Preheat oven to 350*

Slice the tomatoes about 1/4 inch thick. Set on a paper towel or tea towel. 

In shallow bowls line up the flour, egg, and Panko crumbs for dredging. 

Dredge the tomatoes first in the flour, next the egg and final coat evenly in the Panko Crumbs. 

Set the covered tomatoes on a cookie sheet and bake at 350* for 12- 15 minutes.**

*I like to add either some Herbs d'Provence or Italian Herbs to my bread crumbs for extra flavor

** Can be baked at the same time as the Eggs in a Snow Bank

Fortuna's Maple Breakfast Sausage Hash & Cheddar Cheese

1 package of Fortuna's Maple Breakfast Sausage defrosted and cut into bite sized pieces

5 Narragansett Red Bliss Potatoes diced in 1/4" pieces

1 Yellow Onion Chopped

1 clove of Garlic crushed

1 cup of shredded Cabot Cheddar or Supreme Cheddar Cheese

2 tablespoons of Olive Oil (separated)

Salt & Pepper

Soak the chopped potatoes in a large mixing bowl with cold water and salt for 10 to 15 minutes. Drain before using. Toss the drained potatoes in 1 tablespoon of olive oil and crushed garlic.

In a large skillet over warm heat brown the sausage. Add the chopped yellow onion cook until the onion peels are translucent. 

Remove the sausage and onions from from pan and set aside. 

In the same skillet add the remaining oil to coat the bottom of the pan. Add the potatoes and layer evenly across the bottom of the pan. Let the potatoes cook for 3 to 4 minutes before turning or until golden brown. Once brown toss the potatoes and cook for another few minutes to brown the other sides, refrain from continuously turning. 

Finally add the sausage and onions to the skillet toss to combine. Once combined add the shredded cheddar cheese and it is ready to serve.