Smoked Salmon, Asparagus, Poached Egg & Chervil

Sandwich Build

1 Newly Weds Foods English muffin, toasted or grilled
2 tablespoons Feta Cream Cheese Spread
8 spears asparagus, grilled
2 slices cracked pepper dill smoked salmon
2 eggs, poached
2 teaspoons red onion, finely diced
Pinch of cracked black pepper
Pinch of sea salt

Feta Cream Cheese Spread

4 ounces cream cheese, room temp
2 ounces feta cheese
2 tablespoons chervil, chopped
¼ teaspoon cracked black pepper
2 teaspoons capers

  • Place all ingredients for cream cheese spread into a mixing bowl. Mix on low speed with paddle attachment for about 2-3 minutes, or until all ingredients come together.
  • Place into container and place into cooler until ready to use.
  • Place 1 Tbsp of feta cream cheese spread over top of entire top surface of one half of toasted English muffin. Place 4 asparagus pieces over cheese spread, followed by 1 slice of salmon, 1 poached egg, and 1 tsp of red onions.
  • Sprinkle a pinch of salt and pepper over top of the eggs.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Steak & Eggs

1 Newly Weds Foods English muffin, toasted or grilled
3 tablespoons sun-dried tomato spread
¼ cup arugula lettuce
3 to 4 slices of skirt steak, marinated
1 fried egg, sunny side up
Pinch of sea salt
Pinch of cracked black pepper

  • Place skirt steak onto hot grill and cook to desired doneness.
  • Place 1 ½ Tbsp of sun-dried tomato spread on each half of toasted English muffin.
  • On bottom half of muffin, place arugula followed by grilled skirt steak.
  • Place sunny side up egg over steak and top with a pinch of sea salt and black pepper.
  • Top with second half of toasted muffin.

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Fried Onion Ring, Scrambled Eggs, Pico de Gallo

1 Newly Weds Foods English muffin, toasted or grilled
3 tablespoons butter
4 eggs
¼ cup colby & cheddar cheese, shredded
2 breaded onion rings
2 tablespoons pico de gallo
2 teaspoon hot sauce

  • Fry or bake onion rings and set aside until ready to assemble.
  • Place one Tbsp of butter into a medium hot sauté pan. Add eggs and cheese to pan. Scramble eggs until done. Remove pan from heat and set eggs aside until ready to assemble.
  • Spread 1 Tbsp of butter onto top of English muffin. Place one onion ring onto muffin.
  • Place half the scrambled eggs batch into the center of onion ring. Top eggs with one Tbsp of pico de gallo and about one tsp of hot sauce.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Bacon & Brie Cheese Stratta

Stratta

2/3 cup Newly Weds Foods English muffins, toasted or grilled, cubed
1 slice bacon, cooked and chopped
2 tablespoons caramelized red onions, diced
2 ounces brie cheese, cubed
2 green onions, chopped
7 ounces egg custard mixture

Egg Custard Mixture

20 ounces eggs, liquid or whole
10 ounces half & half cream
¼ teaspoon cracked black pepper
½ teaspoon sea salt
Pinch of crushed red pepper

  • Place all egg custard ingredients into a mixing bowl. Using a whisk, mix all ingredients together until well blended.
  • Place into cooler until ready to use.
  • Preheat oven to 300°F.
  • Prepare ramekins by lightly greasing bottom and sides of pan.
  • Place 1/3 cup of prepared English muffins into bottom of pan, followed by 1 ½ Tbsp bacon, 1 Tbsp onions, 1 ounce Brie cheese and 1 Tbsp green onions. Repeat for the second portion.
  • Using a measuring cup, pour 3 ½ ounces egg mixture into ramekins. Use a tooth pick or a wooden skewer to lightly mix ingredients in baking cup.
  • Place ramekins into preheated oven. Bake for about 20 minutes or until custard is set. Remove from oven and cool slightly before removing from baking pan.

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Roasted Pear & Gorgonzola Stratta

Stratta

2/3 cup Newly Weds Foods English muffins, toasted or grilled, cubed
1 slice bacon, cooked and chopped
½ cup roasted pears, diced
3 tablespoons Gorgonzola cheese, cubed
2 tablespoons roasted red peppers, small dice
7 ounces egg custard mixture

Egg Custard Mixture

20 ounces eggs, liquid or whole
10 ounces half & half cream
¼ teaspoon cracked black pepper
½ teaspoon sea salt
Pinch of crushed red pepper

  • Place all custard ingredients into a mixing bowl. Using a whisk, mix all ingredients together until well blended.
  • Place into cooler until ready to use.
  • Preheat oven to 300°F.
  • Prepare ramekins by lightly greasing bottom and sides of pan.
  • Place 1/3 cup of prepared English muffins into the bottom of the ramekin, followed by 1 ½ Tbsp bacon, ¼ cup roasted pears, 1 ½ Tbsp Gorgonzola cheese and 1 Tbsp roasted red peppers. Repeat for the second portion.
  • Using a measuring cup, pour 3 ½ ounces egg mixture into each ramekin. Use a toothpick or a wooden skewer to lightly mix ingredients in a baking cup.
  • Place ramekins into preheated oven. Bake for about 20 minutes or until custard is set. Remove from oven and cool slightly before removing from baking pan.

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Italian Meats & Veggies

1 Newly Weds Foods English muffins, toasted or grilled
2 tablespoons aioli spread
4 slices salami
2 slices prosciutto
5 grilled asparagus spears
3 slices red bell pepper, grilled
3 artichoke hearts
2 tablespoons mozzarella cheese

  • Place 1 Tbsp of aioli on each half of toasted English muffin.
  • On the bottom half of English muffin, place salami & prosciutto slices, followed by grilled asparagus, red pepper strips, and artichoke hearts.
  • Place mozzarella cheese over top. Place on sheet pan and put under broiler for 30-60 seconds to melt cheese.
  • Top with top half of English muffin and serve.

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Grilled Portobello, Feta & Veggie

1 Newly Weds Foods English muffin, toasted or grilled
¼ cup feta cheese crumbles
2 teaspoons Newly Weds Foods chimichurri seasoning blend
2 tablespoons aioli spread
2 portobello mushroom caps, grilled
1 red bell pepper, grilled and sliced into strips
1 yellow squash, grilled and sliced
1/2 red onion, grilled and sliced
2 tablespoons olive oil
Pinch of salt
Pinch of cracked black pepper

  • Lightly brush portobello mushroom, yellow squash, and red onion with olive oil. Sprinkle each with a pinch of salt and pepper. Grill until tender. Set aside.
  • In a small mixing bowl, mix together the feta cheese and chimichurri seasoning blend. Set aside.
  • Place 1 Tbsp of aioli spread on muffin half, followed by 1 mushroom cap, 3 red pepper strips, 2 yellow squash strips, and 2 onion rings.
  • Top vegetables with 2 Tbsp. of feta cheese mixture.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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BBQ Pulled Pork & Sunny Side Up Egg

1 Newly Weds Foods English muffin, toasted or grilled
2 tablespoons butter
½ avocado, sliced
1 cup pulled pork
¼ cup Carolina Gold BBQ Sauce
½ cup arugula
2 sunny side up fried eggs
Pinch of sea salt
Pinch of cracked black pepper

  • Mix BBQ sauce with pork, heat up and set aside.
  • Place 1 Tbsp of butter onto toasted English muffin. Place 3 slices of avocado onto muffin.
  • Place ½ cup of warmed pulled pork on top of the avocado slices, followed by ¼ cup arugula and one cooked egg. Season egg with a pinch of sea salt and cracked black pepper.
  • Use remaining ingredients to repeat the process for the second half of English muffin.

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Shrimp Po Boy

Sandwich Build

1 Newly Weds Foods English muffin, toasted or grilled
2 ½ tablespoons harissa mayonnaise spread
¼ cup romaine lettuce, shredded
1 small tomato, sliced
3-4 oz fried shrimp

Harissa Mayonnaise Spread

½ cup full fat mayonnaise
¼ cup harissa sauce

  • Place mayonnaise and harissa sauce into a mixing bowl. Mix together using a whisk.
  • Place sauce into container, cover, and store in cooler until needed.
  • Place about 2 Tbsp of harissa mayonnaise spread on bottom half on English muffin. Place shredded lettuce on top of mayo, followed by 3 tomato slices. Place breaded shrimp on top of tomatoes.
  • Use remaining harissa mayonnaise to drizzle in a zig zag pattern over top of fried shrimp. Place top half of muffin over shrimp.

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Asparagus, Roasted Red Pepper & Smoked Gouda Stratta

Stratta

2/3 cup Newly Weds Foods English muffin, toasted or grilled, cubed
2 tablespoons roasted red peppers, diced
1 ounce smoked Gouda cheese, shredded
3 tablespoons asparagus, grilled, diced
7 ounces egg custard mixture

Egg Custard Mixture

20 ounces eggs, liquid or whole
10 ounces half & half cream
¼ teaspoon cracked black pepper
½ teaspoon sea salt
Pinch of crushed red pepper

  • Place all custard ingredients into a mixing bowl. Using a whisk, mix all ingredients together until well blended.
  • Place into cooler until ready to use.
  • Preheat oven to 300°F.
  • Lightly grease bottom and sides of two ramekins.
  • Place 1/3 cup of prepared English muffins into bottom of ramekin, followed by 1 Tbsp Roasted red pepper, 1 ½ Tbsp asparagus, and 1/2 oz smoked Gouda cheese. Repeat for second portion.
  • Using a measuring cup, pour 3 1/2 ounces egg custard mixture into ramekins. Use a toothpick or  wooden skewer to lightly mix ingredients in baking cup.
  • Place ramekins into preheated oven. Bake for about 20 minutes or until custard is set. Remove from oven and cool slightly before removing from ramekin.

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