BC Egg Scramble and Chicken Sausage with Asparagus Toast

Chicken Sausage Patties:

• • 1/2 pound ground BC chicken
  • 1 tbsp onion powder
  • 1 tbsp sage, fresh, chopped or
  • 1 tsp dry sage
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Dash of canola oil for cooking

Asparagus:

• • 1 bunch asparagus, trimmed
  • 1 tbsp butter
  • 1/4 cup water
  • Dash of salt & pepper

Egg Scramble:

• • 4 slices sourdough (or your favorite bread)
  • 8 eggs, large
  • 1 tbsp and 3 tbsp butter
  • 1/2 cup gouda cheese, shredded
  • 2 tbsp chives, chopped
  • Pinch of ground black pepper

Greenhouse Salad with Vinaigrette:

• • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tsp dijon mustard
  • Pinch of salt & pepper
  • 30 mini cucumbers, sliced
  • 1/4 Red onion, sliced very thin

Chicken Sausage Patties:

1. Combine all ingredients except BC Canola Oil.
2. Divide the ground chicken mixture into 6 – 8 egg-sized portions.
3. Flatten to create a thin patty.
4. Cover the bottom of a frying pan with canola oil and heat on medium.
5. When the oil is hot, carefully add patties. Cook for 2 minutes on each side until brown or internal temperature reaches 74 C.
6. Place cooked patties on a paper towel-lined plate.
7. Keep warm.

Asparagus:

1. In a sauté pan, heat butter and add BC Asparagus. Sautee for 2 minutes.
2. Add water and allow to steam for 2 minutes until tender.
3. Remove from pan, season, and keep warm with patties

BC Egg Scramble:

1. Place bread in the toaster, and butter when done. Set aside and keep warm.
2. On a flat surface, crack BC Eggs and place in a mixing bowl.
3. Beat vigorously with a fork until well mixed.
4. Place 1 tbsp (15 ml) BC Butter into a 10” non-stick frying pan.
5. Turn onto medium heat until butter is just melted.
6. Add eggs and reduce heat to low.
7. Using a heat-resistant silicone spatula, scrape the bottom and sides of pan rapidly until curds start to form.
8. Remove the pan from heat and continue to stir until curds stop forming.
9. Place pan back on heat and continue to cook the eggs very slowly. Remove the pan from heat if it starts to cook too quickly.
10. When eggs are almost done, remove from heat and mix in BC Gouda Cheese, BC Chives, and pepper. Keep stirring until done.
11. Place one piece of toast on each plate and cover with ¼ of the BC Asparagus.
12. Add one chicken patty in the centre of the toast.
13. Divide the creamy BC Egg Scramble over top.

BC Greenhouse Salad with Vinaigrette:

1. Combine olive oil, vinegar, Dijon mustard, and salt and pepper in a mixing bowl.
2. Add BC Tomatoes, BC Cucumbers, and BC Onion.
3. Mix to coat all of the vegetables.
4. Serve with main dish.