Delicious Brunch Recipe Featuring Nellie’s Free Range Eggs & Cabot Cheese
I have to admit that on the weekends during the summer we tend to sleep in late. So we have brunch almost every Sunday. I have tons of recipes that I enjoy to make for whenever we eat brunch. Recipes like these Marinara Poached Eggs or these Tomato and Green Onion Eggs with Avocado. So when I was asked to share a recipe where I include both Nellie’s Free Range Eggs & Cabot Cheese I jumped for joy. If you follow my blog then you already know that I am a HUGE fan of Nellie’s Free Range Eggs. What you may not know is that Cabot Cheese is also a staple in my home.
Without further ado here is my recipe for a delicious breakfast toast that I love to make for brunch.
This recipe started one day when I was making breakfast for just myself. That is why this recipe is for a single serving, however you can make as many of these as you need.
1 slice of toasted bread
1 cup baby arugula
1 sliced small tomato
1 ounce of prosciutto
shaved Cabot cheddar cheese (as much or as little as you want)
1 tsp balsamic vinegar
salt and pepper
Coat a small nonstick skillet with nonstick spray and heat over medium heat. Cook 1 Nellie’s Free Range egg sunny-side up.
Layer toasted bread slice with baby arugula, sliced tomato, prosciutto, shaved Cabot cheddar cheese, and egg. Drizzle with balsamic vinegar and season to taste with salt and pepper.
About Nellie’s Free Range Eggs (from their website)
Nellie’s Cage-Free Eggs home farm is a fourth-generation family farm in the heart of New Hampshire’s Connecticut River Valley in the foothills of the White Mountains. As part of the Pete and Gerry’s Egg farming family, we’ve been brooding over our hens’ health and happiness for over 60 years.
We produced some of the first cage-free eggs available in supermarkets, and we were the first Certified Humane® egg farm in the country. Today, our cage-free eggs are produced without antibiotics, hormones, pesticides, GMOs or animal byproducts. Our hens get only the best—and that’s why our customers do, too!
We’ve grown our business differently—not by turning into yet another factory farm, but by recruiting other small family farms to supply us with eggs. We only sign up folks who believe, like we do, that happy hens lay better eggs.
You can taste the difference!
About Cabot Cheese (from their website)
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
We’re in this together—and we’re grateful for your support.