Farmer's Breakfast
Illustrations by
Alyssa Beltle

A delicious start to your day
1 tbsp | Seasons Family Reserve Olive Oil | |
6 | Collard or kale leaves chopped (optional) | |
1 | Scallion, chopped into 1/2 in pieces | |
6 slices | Rooster Street Pepperoni, cut in fourths (optional) | |
3-4 oz | Oyster or Lion's Mane mushrooms | |
1 tsp | Butter | |
2 | Millport Dairy Brown Eggs | |
2 | Plum Tomatoes, diced | |
2 slices | Farm Fromage Smoked Cheddar |
- Heat a skillet. When hot, add 1tbsp oil.
- Toss in collard/kale leaves, scallion, and pepperoni, along with torn mushrooms.
- Saute till scallion is tender then remove from pan and set aside.
- Add the butter to the skillet and fry two eggs until done to your liking.
- Top with the cooked collards, scallions, pepperoni, and mushroom.
- Add diced tomatoes and cover with cheese.
- Broil till golden