The first order of business was to slice and toast 4 slices of Welcome Farm Bakehouse Potato Bread purchased on Thursday at the East Aurora Cooperative Market Bake Sale.
While the bread was toasting I sauteed some spinach and green onions that I had picked up at the East Aurora Farmers Market and started cooking bacon from Duink Farms in Hamburg. When the spinach and green onions were done I put the asparagus from the farmers market in the same pan for a quick heat (about a minute). After I removed the asparagus I added 2 eggs provided by our ladies out back to the pan. When all was ready I started to stack the sandwiches...
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| 1st Layer, Spinach & Green Onions |
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| 2nd Layer, Bacon |
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| 3rd Layer, Asparagus |
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| 4th Layer, Egg |
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| Result = The Perfect Sandwich |
While the sandwich was perfect, I still had more recipes up my sleeve and eggs to use anyway we possibly can...so the next recipe to tackle was a crustless quiche inspired by a recent Clean Eating Cookbook recipe, but altered, because that's just what I do...
Ingredients
1 Tbsp Olive Oil
1 onion (farmers market of course), sliced into rings
1 cup asparagus (farmers market of course), cut into 1 inch pieces, tops saved for decoration
4 eggs (from our ladies of course)
1 cup milk
2-3 ounces Roquefort Cheese
salt/pepper to taste
ground nutmeg to taste
Add oil to a large oven proof pan and heat over medium heat. Add onion and saute until caramelized (about 20 minutes) - add dash of salt & pepper.
At this time preheat oven to 400 degrees
Add asparagus bottoms to the pan with the onion and heat until the oven reaches 400. Turn off the heat to the onion/asparagus mixture.
Meanwhile whisk together eggs & milk in a small bowl
Spread the asparagus/onion mixture into a thin layer on the bottom of the pan. Break up the cheese and spread around the pan. Pour the egg mixture in the pan and bake for 25 minutes or until cooked (ensure the pan has a good pit of oil still on the bottom and around the edges so the egg does not stick.
While the sandwich was perfect, I still had more recipes up my sleeve and eggs to use anyway we possibly can...so the next recipe to tackle was a crustless quiche inspired by a recent Clean Eating Cookbook recipe, but altered, because that's just what I do...
Ingredients
1 Tbsp Olive Oil
1 onion (farmers market of course), sliced into rings
1 cup asparagus (farmers market of course), cut into 1 inch pieces, tops saved for decoration
4 eggs (from our ladies of course)
1 cup milk
2-3 ounces Roquefort Cheese
salt/pepper to taste
ground nutmeg to taste
Add oil to a large oven proof pan and heat over medium heat. Add onion and saute until caramelized (about 20 minutes) - add dash of salt & pepper.
At this time preheat oven to 400 degrees
Add asparagus bottoms to the pan with the onion and heat until the oven reaches 400. Turn off the heat to the onion/asparagus mixture.
Meanwhile whisk together eggs & milk in a small bowl
Spread the asparagus/onion mixture into a thin layer on the bottom of the pan. Break up the cheese and spread around the pan. Pour the egg mixture in the pan and bake for 25 minutes or until cooked (ensure the pan has a good pit of oil still on the bottom and around the edges so the egg does not stick.
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