From the Market Booth to the Plate……
One cannot think well, love well, sleep well if one has not dined well! How true this quote can be, as someone who loves food I can vouch for this fact. I grew up in a large family, the dinner table was crowded and leftovers few. My cooking style is a pinch of this, a cup of that, simple wholesome food without too much fuss – presentation does matter however!
The St. Jacobs Market is a great place for any foodie, there is a huge variety, great displays, all kinds of things going on. At our booth we focus on small farm products, free range, pastured – nothing but simple traditional food.
When asked to participate in this recipe blog we thought why write when photos are so much more fun?? And so we decided to do a Sunday morning brunch and get the whole family involved!!
If you happen to have twelve kids this is the dish for you!! Only one, that works too!! For the best results follow these instructions step by step:
The Shopping Experience ~ Main Market Building, St. Jacobs Market
- Kipfers Heritage Farms: Just inside the main doors, pick up your free range eggs, yummy breakfast sausage and perfectly smoked back bacon.
- Mickey McGuires Cheese: Paul recommends their delicious two year cheddar, ask for sample!
- Produce Express: Here you will find your veggies, we used a purple onion, colourful peppers, cherry tomatoes, mushrooms and red skinned potatoes.
As you shop and chat with vendors, ask your questions, you’ll learn so much!
- A large country kitchen over run with kids, family and friends, complete with a wood burning stove is ideal, however any kitchen will do!!! Set a cheery table, add a bouquet from the Floral Express to add cheer!
The Cooking Process
- Scrub your potatoes clean, cube and spread onto a greased cookie sheet, sprinkle with salt & pepper – we added garlic salt and parsley flakes as well – bake @ 350°F
- Begin frying breakfast sausages on a low heat
- Chop back bacon in small pieces, fry slowly on low heat
- Beat your eggs – (note the lovely orange yolks!) Add salt & pepper and any other spices you wish, also parsley flakes then set aside.
- Chop all your veggies and grate cheese – shoo away the kids and keep an eye on your frying pans, flip as needed.
- When sausage is done set aside to cool
- Return to eggs, sauté chopped onions with a few tablespoons of butter, add your beaten eggs (note the purple onion may cause your eggs to turn colour slightly).
- Cube breakfast sausage, return to frying pan and re-heat
Melt 4 tbsp butter, stir in 4 tbsp flour, cook until thickened. Add 2 cups milk, 1 cup of grated cheese (or cheese whiz) and one tin of mushroom or cheddar cream soup (Campbell’s), stir constantly until hot and a thick consistency.
I find the biggest challenge when cooking this meal is having all of your hot food done at precisely the same time. It is possible, it just takes a little practice.
And now the Best Part!!!!!
Building the Plate
- Begin with a layer of potatoes
- Add a layer of scrambled eggs
- Dribble on cheese sauce
- Sprinkle with bacon bits
- Sprinkle with breakfast sausage
- Add veggies and grated cheese
- A little more cheese sauce
And you did it! Enjoy your plate to the fullest, thanks so much for participating in an authentic market experience!