Breakfast Sammies

No one knows seasonal breakfast quite like longtime Capitol Square staple Marigold Kitchen. Spring delicacies like asparagus and ramps shine beautifully on this open-face breakfast sammie.

While early spring in Wisconsin can bring great optimism for the growing season ahead, there’s no denying that the prime-time bounty remains months away. Luckily, there are a few hidden gems lurking in the permafrost often overlooked by the casual culinarian. A pile of wilted, overwintered spinach brightened with last year’s stored garlic (or this year’s first green garlic of the season) brings a touch of beautiful freshness to this hefty breakfast sandwich featuring crushed red pepper eggs, bacon, cheese and a spicy horseradish mayo.

Eggs and greens cooked in rendered bacon fat is a simple way to take the flavor of everything to another level. Yusuf pairs those delicious sandwich ingredients with nutty Gruyère and homemade corn cakes. Originating with Indigenous communities, corn cakes are also known as johnnycakes.

There is nothing a couple handfuls (or nearly a cup) of fresh herbs doesn’t transform, especially as we await more flavors, textures, and varieties to emerge in the spring. This simple egg frittata portioned into individual sandwiches makes feeding four a breeze and boasts big flavor.

Looking for ways to make your meals plant-based? Substitute these easy tofu eggs in your favorite scramble or breakfast sandwich.