Leftover sausage mushroom stuffing. Or just chopped ham, scallions, peppers. Fry up in a little butter. Blend 4-6 eggs with 1 tbs. low-fat plain yogurt, season with salt and pepper. Add to the fry pan. Stir until eggs are set on the bottom. Add a few slices of swiss or cheddar cheese. Pop under the broiler on high heat until brown and set on top. Serve it up with salsas and hot sauces for a spicy after-turkey treat.
Breakfast for 2.
In a small fry pan, sauté a sliced quarter of a red onion in a little butter.
Add 1/4 green cabbage cut into chunks and brown on all sides.
Add another pat of butter.
Add 2-4 broken eggs.
Stir until eggs are set on the bottom.
Pop under the broiler to brown.
Serve with hot sauce or salsa.
In a heavy oval skillet, sauté Hatfield bacon until crispy.
Add Hadley grass tips.
Add julienned Florence farmstand yellow or orange bell pepper.
Whisk together 4 fresh Williamsburg eggs with Side Hill Farm milk.
Add to skillet and stir until eggs are set on the bottom.
Season with cracked black pepper and chopped fresh chives.
Put pan under the broiler until golden brown on top.
Serve with fresh Greenfield salsa.