Good From the Get-Go (continued...) 30M
TExAS FREnCh TOAST
25M
SCRAmBLED EGGS wITh pADDLEFISh ROE
INGREDIENTS (serves 2) 6 Fairway Extra Large Organic Eggs 4 tbsp unsalted butter 4 tbsp sour cream 1 1.75-oz jar paddlefish roe Fairway Sea Salt, to taste
DIRECTIONS BEAT eggs with a whisk for 10 to 15 seconds in a bowl. ADD butter to a nonstick pan over medium heat. Once the butter melts and starts to bubble, add the eggs and let them sit in the pan for 10 to 15 seconds. uSInG a wooden spoon, move the eggs around from the edges of the pan to the middle of it to create large curds.
pLACE half of the scrambled eggs on one plate and the remaining half on another. puT 2 tablespoons of sour cream on top of the eggs on each plate. Then place half of the paddlefish roe on top of the sour cream on each plate. FInISh by sprinkling a little sea salt onto each plate. -f
eat better all day with all natural Chicken Sausage!
MEET OUR NEW LINEUP INGREDIENTS (serves 2) 4 pieces of brioche bread, preferably one day old 1 cup of milk 4 Fairway Extra Large Organic Eggs Pinch of cinnamon 1 tsp vanilla (optional) 1/2 cup of corn oil Unsalted butter Fairway Maple Syrup
DIRECTIONS hEAT half a cup of corn oil in a heavy pan large enough to hold all four pieces of bread comfortably. mIx the milk, eggs, cinnamon and vanilla together in a bowl large enough to hold the bread. SOAK the slices of bread long enough to absorb the milk mixture all the way through. mAKE sure that the oil is hot, but not smoking. Place all four pieces into the oil and let sit until golden brown. Be careful not to brown too quickly
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so the inside has time to cook. TuRn the pieces over and cook until golden brown on the other side. Turn over one more time and let cook for another two minutes. REmOvE from the oil and place on a paper towel and pat dry. pLACE one piece each on four warm plates. Place a pat of cold butter in the center on each piece. SpRInKLE with cinnamon, and pour a little maple syrup over the butter.
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