(Something from Every Tradition)

Kinloch Pecan Oil (The South – Winnsboro, Louisiana to be exact)!
2 Large eggs (“Down on the Farm”)
1/3 cup chopped purple onion (The South)
2 Tablespoons each chopped red & yellow bell pepper (Southwest)
½ teaspoon oregano, basil & thyme (The World)
1 clove crushed garlic (Italy)
Pinch of red pepper (Cajun)
½ cup white wine (The French & Johnny’s special touch)
¼ cup medium salsa (Southwest)<br>1 Tablespoon fresh parsley (The World)
1 thin slice sandwich ham – torn in pieces (Mid-west)<br>1 slice of sandwich Swiss cheese - torn in pieces (Switzerland)
Parmesan cheese (Italy)

Cover medium size skillet in thin layer of Kinloch Plantation Pecan Oil. Sauté onion & bell pepper in Kinloch Pecan Oil over medium heat. Break eggs in bowl, add oregano, basil, thyme, crushed garlic and salsa. Fold just enough to mix ingredients (“don’t over-do it”). Pour egg and seasoning mixture in skillet over onions and peppers – do not stir. Pour white wine on top of eggs. Add ham, Swiss cheese and red pepper. Top with parsley, thin sprinkle thin layer of parmesan cheese. Cover and let set for approx. 1 minute. Move to oven and broil for approx 2 minutes (until barely firm). Garnish each plate with a slice of orange and spring of rosemary. Serve with grits, hash browns and/or your favorite breakfast meat. Enjoy the Sunday paper and a cup of coffee!!<br><br>Anyone who knows “Mr. Johnny’s” cooking knows all of these measurements are guesses – use your own sense of adventure!!

Special thanks to June for her inspiration to bring Kinloch Pecan Oil to “The World”.

JUNE & JOHNNY’S SUNDAY MORNING RAINBOW COALITION EGGS

  • Product Code: JUNE & JOHNNY’S SUNDAY MORNING RAINBOW COALITION EGGS Recipe
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