Farmer's Breakfast

By Village Crest Farm

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
  1. Heat a skillet. When hot, add 1tbsp oil.
  2. Toss in collard/kale leaves, scallion, and pepperoni, along with torn mushrooms.
  3. Saute till scallion is tender then remove from pan and set aside.
  4. Add the butter to the skillet and fry two eggs until done to your liking.
  5. Top with the cooked collards, scallions, pepperoni, and mushroom.
  6. Add diced tomatoes and cover with cheese.
  7. Broil till golden