After a busy week, one of my favorite ways to begin the weekend is to explore what’s new in the garden with a cup of coffee as I decide what to make for breakfast. Last week, I found that my celery and chard had gone to seed. And with the unseasonably wet and warm autumn, dozens of tiny seedlings had shyly emerged–bingo! Microgreens over biscuits and gravy it is!
Components
Parmesan Black Pepper Biscuits
Over easy fried eggs
Grated white cheddar or parmesan
Optional: microgreens and browned andouille sausage
Method
Half the biscuits and warm in the oven. Once warm, top with one egg on each half, smother with gravy, and top with 2 tbsp. grated cheddar cheese or parmesan. Serve with additional sautéed veggies or browned sausage. Garnish with microgreens, or fresh herbs (parsley, rosemary, or thyme are lovely). Season to taste with salt and pepper and enjoy your fancy breakfast.
butter in bloom: my plant-based kitchen 