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Fruit and Egg Breakfast with Gorgonzola

Breakfast has infiltrated all day parts–this whole-wheat egg cup with apples, cheese, and nuts is versatile enough for morning, noon, or night.


1 loaf whole grain bread (unsliced)
8 eggs
2 Markon First Crop Red Delicious Apples
2 oz. Gorgonzola cheese
2 oz. candied pecans or walnuts
4 sprigs Markon First Crop Italian Parsley (chopped)


Slice bread into 1-inch thick pieces. Hollow out the bread (without breaking through the bottom). Place bread slices in 400 degree oven until lightly toasted. Crack two eggs into the center of each slice of bread. Season lightly with salt and pepper; return to oven. Eggs will cook in approximately seven minutes.
While eggs cook, cut the apple into 1/4-inch slices; place in mixing bowl. Add Gorgonzola and candied nuts. Place finished eggs in center of plate and spoon apple-blue cheese mixture alongside. Garnish with chopped parsley. Serve.
Note: apples will oxidize, so do not cut ahead.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.