Fried Egg Salad with Bacon and Roasted Vegetables

Breakfast-for-dinner gets a wake-up call with the fresh veggies our farm stand vendors are bringing to the Market.  Have you seen the lettuce and microgreens?  Our meat vendors have a wide variety of seasoned bacon and Farmer Nick’s has your eggs.  Season it up with spices from Something’s Brewing and serve with a slice of artisan bread from Carly’s Confections. 


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  • 2 medium sweet potatoes, peeled and cut in 1-inch pieces (3 cups)

  •  10 ounces fresh green beans, trimmed and cut into 2-inch lengths (2 1/2 cups)

  •  1 medium onion, sliced into 1/2-inch wedges (1/2 cup)

  •  6 tablespoons olive oil, divided

  •  ½ teaspoon salt, divided

  •  ¼ teaspoon freshly ground black pepper

  •  2 tablespoons balsamic vinegar

  •  2 teaspoons whole grain mustard

  •  1 clove garlic, minced

  •  6 slices bacon

  •  4 eggs

  •  8 cups mixed salad greens


  1. Preheat oven to 425°. On a large baking sheet, toss the sweet potatoes, beans, and onion with 2 tablespoons olive oil, 1/4 teaspoon salt and the pepper. Spread evenly. Roast for about 20 minutes or until lightly browned, stirring once.

  2. Meanwhile, for dressing: In a small bowl, whisk together the remaining 4 tablespoons olive oil, the balsamic vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Set aside.

  3.  In a large nonstick skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving some drippings in skillet. Fry eggs in drippings to the desired doneness.

  4. To assemble: Divide greens between four dinner plates. Top with roasted vegetables and crumbled bacon. Drizzle with dressing and top with fried eggs.


Recipe courtesy of Midwest Living

Bacon, Egg and Maple Grilled Cheese

Unable to decide between breakfast and lunch? This sweet and smoky sandwich delivers an over the top sandwich that satisfies both cravings.  Shop Farmer Nick’s and Pastured Perfect for your bacon, eggs and butter.  Check out the specially seasoned bacon.  AKF Foods has your maple syrup and don’t forget The Cheese People for the cheddar. 



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  • 6 slices thick-sliced bacon

  • 2 tablespoons maple syrup 

  • 7 tablespoons unsalted butter, softened 

  • 4 large eggs 

  • 9 slices Cheddar (about 7 ounces), one of them quartered 

  • Eight 1/3- to 1/2-inch-thick slices brioche bread



  1.  Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

  2. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

  3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

  4. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

  5. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Recipe courtesy Food Network Kitchens

Asparagus Frittata

A perfect recipe for Easter Brunch.  Shop Geneva Lakes for your produce, Pastured Perfect for Amish Butter and Farmer Nick’s for farm fresh eggs.  The Cheese People have your feta and ask your cheesemonger for a tasty alternative. Serve with a fine white wine from Glunz Family Winery.   


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  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 1 bunch thin asparagus

  • 4 large eggs

  • 1/2 cup heavy cream

  • Kosher salt and freshly ground black pepper

  • 1 cup crumbled feta                    


  1. Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.

  2. Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

Recipe courtesy of Tricia Yearwood Food Network

Turkey Frittata

Thanksgiving dinner is one of the most highly anticipated meals of the year. Make the most of it by transforming leftovers into satisfying soups, sandwiches, pot pies and this Turkey Frittata perfect for a Shop Small Saturday Breakfast. Restock your pantry with goodies from the Market.

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  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 1 cup boiled potatoes, chopped
  • 1/2 cup leftover cooked chopped turkey
  • 6 eggs, lightly beaten
  • 1/4 cup cream
  • Salt and pepper
  • 2 tablespoons chopped parsley, basil or cilantro
  • 1/2 cup grated cheddar, Monterey jack or mozzarella


  1. Preheat the broiler.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
  3. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs

Recipe courtesy of the Food Network Kitchen

Sourdough, Wild Mushroom, and Bacon Dressing

Some of us have been serving the traditional family dressing for years and some of us are looking for a new recipe to start our own tradition. (Some of us also call it stuffing.)  This recipe calls for mushrooms, vegetables, sourdough bread, bacon and eggs all available at the Market.  Shop the Market and create a new Farmers Market Stuffing.  Have a stuffing recipe to share, stop by the Friends Table and we will be happy to post it.


    1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
    1/2 pound shiitake mushrooms, stems removed, coarsely chopped
    1/2 pound oyster mushrooms, coarsely chopped
    1/2 pound cremini mushrooms, thinly sliced
    4 tablespoons canola oil, divided (use grapeseed oil as an alternative)
    Salt and freshly ground black pepper
    3/4 pound slab bacon, cut into 1/2-inch dice
    1 large Spanish onion, finely diced
    5 cloves garlic, finely chopped
    3 to 5 cups homemade chicken stock or low sodium canned chicken broth
    2 large eggs, lightly beaten
    3 tablespoons finely chopped fresh sage
    2 tablespoons finely chopped fresh thyme leaves
    1/2 cup chopped fresh flat-leaf parsley


    Preheat the oven to 350 degrees F.
    Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
    Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
    While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
    Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
    Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Recipe courtesy Bobby Flay Food Network