Brunch (Bottomless Brunch $39 for Any Brunch Main a Nd 60 Min Unlimited: Mimosa, Bellini, Beer & Wine)

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Brunch (Bottomless Brunch $39 for any brunch main a nd 60 min unlimited: mimosa, bellini, beer & wine) Breakfast Sandwich $12 Herb omelet, zhug, labneh, arugula, tomato chutney, brioche bun, side of house salad Classic Schnitzel Sandwich $12 Chicken Fillet, zhug aioli,arugula, tomato, pickles. served on a ciabatta Malawach $13 Yemenite flaky dough (pancake), labneh, grated tomato, zhug & soft boiled egg Shakshuka $14 Two eggs poached in spicy slow tomato pepper sauce Israeli Breakfast $17 Two soft scramble eggs, breakfast potatoes, small meze Lox Bagel $16 Jerusalem sesame bagel, tzatziki, onion & fried egg Quinoa Bowl $16 Warm bowl of roasted veggies,kale, cilantro, pickles, sunny side up egg, tahini & amba (Add schnitzel / shwarma for $7) Fatush Salad $14 Romaine, cucumber, tomato, radish, crispy chickpeas, marinated feta & lemon vinaigrette (Add schnitzel / shwarma for $7) Quinoa Salad $14 Radish, scallions, tomato, chickpeas, pickled veggies, cucumber, arugula, soft boiled egg & tahini dill dressing (Add schnitzel / shwarma for $7) Falafel Burger $17 Fresh veggies, avocado, schug aioli, homemade pickles, brioche bun & french fries Schnitzel Plate $23 Chicken Fillet, mixed greens salad and a choice of fries or rice Chicken Shawarma $23 Chicken Fillet on a bed of tahini and amba, with peppers, cilantro and paprika oil Hummus served with two pitas and our homemade spicy sauce Tahini $12 Masabacha $12 pine nuts and parsley warm chickpea and parsley Mushroom $12 Sabich $12 Sautéed shitake & white button roasted eggplant, soft boiled mushrooms, hous e spice blend & parsley eggs, tahini & cila ntro Falafel $13 Garlic $13 tahini & parsley garlic confit, thyme and cilantro Platter $14 choice of three t oppings (tahini / masaba cha / garlic / mushroom) Small Plates Moroccan Cigars $11 mushroom, eggplant & cilantro filled "spring rolls".Served with Tahini and harissa Cauliflower Nuggets $11 breaded crispy nuggets. Served with sweet potato hummus, labneh and harissa Israeli Salad $7 Sweet Potato Fries $7 Labneh $7 Avocado $4 Breakfast Potatoes $5 Hummus $8 French Fries $6 Schnitzel $8 .

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BELEN FAMILY – BAR MITZVAH TOUR JUNE 2020 Updated by Leeann Langer – August 20Th, 2019 Guide
BELEN FAMILY – BAR MITZVAH TOUR JUNE 2020 Updated by LeeAnn Langer – August 20th, 2019 Guide- Please note that the itinerary is tentative and is subject to change based on time, weather, security, and other considerations. DAY ONE – TUESDAY, JUNE 9TH – ARRIVAL AND TRANSFER TO TEL AVIV • Arrive at Ben Gurion Airport on Flight ???. You will be met by a representative and escorted through passport control, baggage claim, and customs. • Transfer to your hotel, check in, rest, relax, and unpack. • Dinner on your own at the hotel or a local restaurant. Overnight: Hilton, Tel Aviv DAY TWO – WEDNESDAY, JUNE 10TH – TEL AVIV (NO GUIDE & NO VAN) • Full Israeli breakfast at hotel • Day at leisure in Tel Aviv – options include: o Beach time o Enjoy the hotel facilities o Shopping time o Tel Aviv Museum of Art o Walk along the Herbert Samuel Promenade • Dinner on your own at the hotel or a local restaurant. Overnight: Hilton, Tel Aviv DAY THREE – THURSDAY, JUNE 11TH – TEL AVIV (GUIDE & VAN) • Full Israeli breakfast at the hotel • Take a tour of the Palmach Museum, which covers the history of the regular fighting force of the Haganah, the unofficial Jewish army during the British Mandate period. This interactive museum takes you through history via stories of young Palmach recruits from 1941 to 1948. • Lunch on your own in the Carmel Market • Explore the historic neighborhood of Old Jaffa with its alleyways, flea market, and trendy port area. • Dinner on your own at the hotel or a local restaurant. Overnight: Hilton, Tel Aviv DAY FOUR – FRIDAY, JUNE 12TH – COASTAL PLAIN (GUIDE & VAN) • Full Israeli breakfast at the hotel and check out • Explore Caesarea National Park, home to ancient palaces built for King Herod, a Roman amphitheater, historic port, and other Roman archaeological wonders, such as the Promontory Palace with the remains of its mosaic floor.
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“Egg Sandwich”—A Breakfast Sandwich Author: Cathy Hwang Skill Level: Easy Cuisine: American Course: Breakfast Growing up W
“Egg Sandwich”—a breakfast sandwich Author: Cathy Hwang Skill level: Easy Cuisine: American Course: Breakfast Growing up we would have a breakfast treat that our family called an “Egg Sandwich”. My Uncle George, who grew up in Latvia and lived in Buffalo NY, taught us how to make it. I’m not sure where he got the recipe but it’s delicious. When I make it I think of him and if he were still here I’m sure he would be happy I’m sharing it with you. The ingredients are simple: buttered bread, fried bologna, fried egg, American cheese, and pickles. You say pickles on a breakfast sandwich? Yes, trust me, it works :) You can easily scale this recipe up or down depending on how many mouths you’re feeding. Ingredients for 1 Breakfast Sandwich: 2 slices of bread 1 egg 1 slice of bologna 1 slice American Cheese ½ pickle (sliced) or pre-sliced pickles 2 pats of butter (for buttering bread) ½ tbsp or less vegetable oil (for frying egg) Instructions: 1. Heat a medium non-stick pan over medium heat. Shave off thin slices of butter and place in pan to melt (~2 pats for 2 pieces, you can adjust on how buttery you like your bread). Add 2 slices of bread coating one side with melted butter. Allow to toast ~30 seconds. Flip and toast briefly on the non-buttered side (30 seconds) then flip back over to buttered side down. Turn off heat (or on low) but keep bread on pan (this will help cheese melt later and keep sandwich warm:)) 2.
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Breakfast Egg White on Grilled Ciabatta Herb Egg White Omelet EVOO and Fresh Tomato 8.49
Egg grilled panini Eggs and Gruyere On grilled Ciabatta with tomato 7.49 Breakfast Egg White On grilled Ciabatta herb egg white omelet EVOO and fresh tomato 8.49 Add turkey sausage 1.99 Israeli Breakfast Add turkey bacon 1.99 Two cage free eggs cooked any way you like. Served with Israeli salad, fromage blanc, butter, Alon’s signature Bagels preserves and toast. (country French, whole wheat or rye). 9.49 Sesame, Poppyseed, Multigrain, Cinnamon Raisin, Everything, Plain 1.10 All-American Breakfast Two cage free eggs cooked any way you like. Served with a Ÿ Bagel with… side of bakers potatoes or cheddar Logan Turnpike Mill grits Ÿ along with toast (country French, whole wheat or rye). 8.49 Ÿ Plain Cream Cheese 1.79 Ÿ Chive Cream Cheese 1.99 Smoked Turkey Omelet Ÿ Smoked Salmon Spread 2.99 Avocado and cheddar cheese, Served with a side of bakers Ÿ Smoked Salmon, Cream Cheese, Tomato, potatoes or cheddar Logan Turnpike Mill grits along with Onion and Capers 6.99 toast (country French, whole wheat or rye). 8.49 Ÿ Bagel with Egg Salad 4.99 Gruyere Omelet Other choices Simple classic with gruyere cheese and sautéed tomato, Served with a side of bakers potatoes or cheddar Logan House made Granola fresh berries parfait 5.99 Turnpike Mill grits along with toast (country French, whole Orange Juice cup 2.99 wheat or rye). 8.49 Grapefruit Juice cup 2.99 Steel cut Oatmeal served with turbinado sugar, and your choice Hot Drinks of 1 topping 5.99 Coffee- 1.99 Alon’s house-made preserves, fresh berries, maple syrup - .75 each Granola, dried cherries and
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Butter Croissant
non-hebrew readers lunch & {A FEAST THAT STARTS AT NOON, rolls to Cold Caprese salad . 48 Colored cherry, grilled cherry, tomato slices, Kalamata olives, purple onion, Buffalo mozzarella, bruschetta, Olive oil, basil and tomato balsamic vinegar. vegan Nicoise salad . 60 Soft boiled egg, green beans, capers, purple onion sherry Patties small radish, Potato, anchovies and scorched tuna Swiss chard and leek Kale Salad . 46 patties on black lentils Kale, Pitaya, roasted almonds and Mustard Vinaigrette salad 60 Fricke salad . 48 Fricke, micro spinach, pomegranate, dried apricot,pistachios crème of tahini and turmeric Soba noodles Cauliflower,G arlic, lemon Fatush Mediterranean salad . 48 herbs and sesame oil 58 A variety of garden leaves, herbs, tomato, purple onion Kalamata olives, grilles pita bread, goat feta COUSCOUS SALAD Beef Carpaccio . 52 Zucchini, pumpkin Hazelnuts, Parmesan crème, arugula and bread toast cauliflower, hazel nuts herbs, cranberries and Ceviche . 58 tahini 52 Local Olive oil, chili, red onion, Hazelnuts, garden leaves and seasonal Fruits WARM Chic Parisien . 58 Camembert filled with jam, salad of bakes beet pearls, pecans, Purple onion and herbs KID'S MENU Parmesan Artichoke . 38 Fried Artichoke alla romana, parmesan papers, toastes Schnitzel And ranch sauce With fries/mashed Shrimps Mariniere . 68 potatoes/salad 46 Leek, shallot, garlic and Hallah Calamari in curry . 64 Pasta Calamari scorched with olive oil, grilled tomatoes Cream/tomato/olive In curry sauce and sweet potato fries oil sauce )all tasty( 44 Focaccia . 28 Served with 3 changing dips and artichoke. Soup Du Jour . 38 & dinner the EVENING AND well INTO THE NIGHT} HOT Menza burger . 65 Beef hamburger )250g( with fries / mashed potatoes Served with veggies and aioli Topping: cheddar / bacon / truffle and garlic butter .7nis Corned beef sandwich .
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Great Sandwich Ideas
SPREADING GREAT SANDWICH IDEAS WITH LURPAK® With the Food-To-Go Sandwich market worth an estimated £5bn and annual spend up 1.7%, this suggests a continued growth. More people are buying sandwiches (footfall +7.2%) and there appears to be a willingness to pay more for good quality sandwiches (price per pack +3.2%).* Bread sales are in decline as busy people increasingly buy their lunchtime sandwich at work or in the high street. Sandwiches are the UK’s leading lunchtime meal, so it’s really not surprising your customers are seeking out new and exciting flavours, textures and ingredients. As the nation’s favourite butter brand, LURPAK® has commissioned exclusive research to DISCOVER BRITAIN’S NEXT TOP SANDWICH. We want to help you understand what’s next for our lunchtime favourite, so you can stay on-trend with a mouth-watering sandwich menu. *Source: Kantar Panel (52 w/e July 17, 2016) SUPERFOOD MULTIGRAIN FOCACCIA FLATBREAD RYE SOURDOUGH SPELT LOAF AHEAD Super bread with added superfoods. Italian cuisine is having a resurgence. Flatbreads have appeal as sandwich The traditional loaf may not be as Popular due to its sturdy nature and Enriching breads with chia seeds, This means a comeback for breads wraps, particularly when freshly popular but the rise in alternative ability to produce hearty sandwiches, WITH THE vitamin D, quinoa and pumpkin such as Focaccia. Ingredients baked baked and warmed. This includes breads is growing. along with the fact that the grain is seeds is perfect for health conscious in the bread, like sundried tomatoes Indian naan, Iranian sangak and non-GM and wholemeal.
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For the CURIOUS TRAVELER
TRAVEL WITH CONFIDENCE Enhanced Health &Safety Protocols See page 4 for details Years of Excellence JOforUR the CURIOUNEYSS TRAVELER 2021 | 2022 Dear UCR Alumni and Friends, Now more than ever, we’re ready for the uplifting personal connections gained by traveling, the ones that leave us forever changed. It’s our pleasure to share this book of journeys, a comprehensive portfolio of travel programs. You’ll find itineraries specially crafted to enrich, inspire and show you the world through a different lens. For more than half a century, our dedicated team has helped travelers explore the world safely and securely. Your well-being remains our highest priority in today’s travel landscape; thus, we’ve enhanced our health, safety and sanitization practices with our international travel partners. As added reassurance, AHI is including insurance coverage for every travel program at no additional cost. This AHI Travel Assurance package covers a variety of important travel- and health-related contingencies. You also have peace of mind knowing that you’ll be accompanied by a professional AHI Travel Director who has an intimate knowledge of the destination, along with a close eye on the current travel environment. Furthermore, you can plan with confidence based on the increased booking flexibility we’ve negotiated with our suppliers and enjoy relaxed cancellation penalties. As you browse this collection, you’ll discover adventures that incorporate AHI’s signature educational travel, such as our ever-popular Alumni Campus Abroad® programs and intimate Small Group trips. Other traveler favorites include immersive Art, Culture & People journeys and River Journeys along the world’s storied waterways.
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Breakfast Sandwiches
www.blackberry.cafe Follow Us BREAKFAST SANDWICHES All stacks and sandwiches are served with a side of All sandwiches served with house greens homestyle potatoes (upgrade to fruit for $1.50) (upgrade to market side for $1.50) Farmhouse 8.00 Chicken Avocado Club 10.50 Two egg sandwiches with thick-cut hickory smoked bacon Sliced chicken breast, bacon, tomatoes, arugula, served on biscuits with blackberry jam and avocado with lemon basil aioli Breakfast Stack on Greens 7.50 Turkey, Apple & Gouda 8.75 Served over greens without bread, choose one: Sliced turkey, apples, and gouda cheese with chutney and greens Traditional: Bacon, fried eggs, spring mix, and herbed aioli Veggie: Sliced gouda, spinach, tomato jam, caramelized Tavern Ham 8.75 onions, herbed aioli, and fried eggs Ham & Cheese: Ham and spring cheddar with fried eggs Ham and havarti cheese, house made pickles, and roasted red onions with garlic beer mustard Ham & Cheese Croissant 8.00 Roast Beef Panini 10.50 Flaky croissant with ham and cheddar Sliced roast beef, havarti cheese, roasted red onions, Add two fried eggs for 1.00 and arugula with red pepper horseradish cream Veggie Sandwich 7.50 Grilled Cheese 7.75 Sliced gouda, spinach, tomato jam, caramelized onions, Spring cheddar and havarti with our famous herbed aioli, and fried eggs on ciabatta bread tomato jam Breakfast Sandwich 7.75 Caprese Panini 8.25 Bacon, fried eggs, spring mix, and herbed aioli on Tomatoes, fresh mozzarella, basil pesto, spinach, ciabatta bread and tomato jam grilled on a ciabatta bun Avocado Toast 7.50 ABJ 6.75 Two thick slices of ciabatta toast with smashed avocado House made maple almond butter and our home-made and fresh arugula.
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You Still Gotta Eat!! Starters Breakfast Sandwiches Hot Plates Sides
You still gotta eat!! WE’VE CREATED AN ALL-DAY “BEST OF” MENU THAT’S FASTER FOR US TO PRODUCE AND EASIER FOR TAKEOUT. WE’LL BE RUNNING THIS COMFORT FOOD MENU FOR THE TIME BEING AND GIVE PORTLAND WHAT YOU’VE LONG ASKED FOR - CHICKEN & WAFFLES ALL DAY! Starters CRISPY FRIED HOUSE SALAD ...............................8.00 CORNMEAL-CRUSTED OYSTERS ..... 10.00 HEAD LETTUCE W/ BACON CRUMBLES, W/ HOUSEMADE TARTAR SAUCE BLUE CHEESE, SHAVED RADISH & HOUSEMADE BUTTERMILK DRESSING HUSHPUPPIES ...............................6.50 ADD FRIED CHICKEN BREAST FOR $6 W/ HOMEMADE PEPPER JELLY DIPPING SAUCE, 5 PER ORDER BEET SALAD ..................................9.00 ROASTED BEETS OVER SPICED BUTTERMILK-BATTERED GOAT CHEESE W/ MIXED CITRUS, CRISPY FRIED CHICKEN TENDERS ...8.00 SHAVED FENNEL & GREENS TOSSED SERVED W/ IN A WHOLE LEMON VINAIGRETTE HOUSEMADE BUTTERMILK DRESSING TOPPED W/ GROUND PISTACHIO Breakfast THE BREAKFAST SANDWICH ......... 13.00 FISH CAMP EGGS ......................... 15.00 DOS HERMANOS ENGLISH MUFFIN CRISPY FRIED CATFISH, GRITS, A PILED HIGH W/ OVER-MEDIUM BUTTERMILK BISCUIT, HOUSEMADE EGG, BACON, CRYSTAL HOT SAUCE TARTAR SAUCE & TWO EGGS ANY WAY MAYO & CRISPY FRIED ONIONS ~ SERVED W/ CHEESE GRITS CHICKEN & WAFFLES 1 PIECE...13.00 2 PIECE...16.00 3 PIECE...19.00 AUNTIE LELLA’S SCRAMBLE .......... 13.00 SCREEN DOOR’S FAMOUS BUTTERMILK 3 EGGS* SCRAMBLED W/ BACON, BATTERED FRIED CHICKEN, SWEET GREEN ONIONS & CHEDDAR CHEESE, POTATO WAFFLE & SYRUP TOPPED W/ FRIED ONIONS SERVED W/ A HOUSEMADE BUTTERMILK BIG BREAKFAST BISCUIT & CHEESE GRITS SERVED W/ BACON & 2 EGGS ANY WAY FRESH VEGGIE SCRAMBLE ............ 14.50 3 EGGS SCRAMBLED W/ BLACK SHEEP SHORT STACK CREAMERY FRESH SHEEP CHEESE & BUTTERMILK/RICOTTA PANCAKES .
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01 Issue Winter 2018 a Local Anthology Tel Aviv
BY A LOCAL ANTHOLOGY WINTER #01 TEL AVIV 2018 ISSUE 3 INDEX WELCOME 3 As a virtual platform and online magazine, we are happy that The Vera Magazine is a we have found a new, beautiful, physical space that has become collaboration between the hotel SHAKSHUKA our present home – The Vera. It excites us how Tel Aviv keeps The Vera and the online developing, with new hotels, restaurants, shops, bars, buildings magazine Telavivian. being created and opened. But there is something special about our All the content is produced by the Telavivian relationship to The Vera – it is our mutual interest of showcasing team. 4-5 and celebrating the Tel Avivian artists, designers and creators that we highly admire. The Vera and Telavivian aim to bring telavivian.com MODERN WORDS: JENNA ROMANO local stories to the residents of Tel Aviv – both to newcomers For partnerships, please contact Shak- ART DIRECTION: SYBARIS MAGAZINE and old friends. TALKING [email protected] PHOTOGRAPHY: RAN GOLANI email: [email protected] We are therefore especially excited about this collaboration – the first issue of the magazine that you are holding, which includes a Editor-in-chief: 6-9 glimpse of the people, places and collectives that make Tel Aviv Anna Kopito SHORT what it is. The Vera magazine is planned to come out quarterly, in Editor: order for you to discover and follow the developments, changes Jenna Romano STORIES and progress of the city – with us! Copy editor: Lee Saunders We hope that you will enjoy it, Marketing Manager: Anna Kopito 10-11 Daniela Engelberg shu-ka Art Director: THE NEW Shakshuka is a popular Israeli breakfast food with Liri Argov its origins in North African cuisine – it consists Liriargov.com ISRAELI WAVE of eggs cooked on top of a flavorful tomato and vegetable based sauce.
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Golda's Kitchen Cabinet
GOLDA’S KITCHEN CABINET Want to spice up your culinary arts program? Add a dash Tip of za’atar or cumin, a splash of olive oil and fresh lemon This program can have even more juice to the menu, and introduce campers to…Golda’s impact if you connect it to Jewish values that your campers may be Kitchen Cabinet for authentic Israeli delicacies! exploring in other areas of camp. Here are some that may work well: WHY “GOLDA’S KITCHEN CABINET”? Curiosity, Creativity, Wonder, Joy, Israel’s 4th Prime Minister, Golda Meir, used to meet with her closest advisors Confidence, Courage. around her green formica kitchen table to cook up new policy initiatives. She also drank 12 cups of coffee every day and served her guests homemade cheesecake and apple strudel. We would have loved to share her recipes, but Golda guarded Fun fact them like state secrets! For his portrait of Golda Meir, Israeli Israeli cuisine is a hot ticket these days. In 2016, the filmmaker Roger Sherman artist Hanoch Piven bought a pair of created an acclaimed full-length documentary called “In Search of Israeli Cuisine,” what were called “Golda Shoes” at and hundreds of cookbooks highlight the widest range of Israeli delicacies you the orthopedic store in Tel Aviv where can imagine. the Prime Minister used to buy her shoes. PREPARATION AND IMPLEMENTATION Israeli food is fresh, creative, colorful, and delicious. But what makes it ideal for Further Exploration camp is that every dish has a story. Israeli society is a melting pot of people and Jews have immigrated to Israel in cultures that embraces spicy and sweet, crunchy and soft, slow-cooked and many waves, starting with Aliyah to barely-cooked…the sky’s the limit! Palestine before the establishment Immigrants to Israel have contributed traditional favorites to the ever-evolving of the state, and from dozens of Israeli cuisine.
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Breakfast ~ a LA CARTE PRICES ARE PER PERSON
~ Breakfast ~ A LA CARTE PRICES ARE PER PERSON Add two juices to your beverage station for $2.75 per person Juices; apple juice, pineapple, orange, cranberry Continental $8.50 Sweet start $7.00 Assorted muffins and sliced seasonal fruit All baked fresh (choose 2) Includes coffee or hot tea Assorted pastries, apple strudel, sweet rolls or scones Add- danish and scones $3.00 Includes coffee or hot tea Add-yogurt parfait with granola $3.00 Add- bagels and cream cheese $3.00 Add-yogurt parfait with granola $3.00 Add-breakfast sandwich, toasted English muffin, Add- bagels and cream cheese $3.00 fresh cracked egg, sausage patty and cheddar Add-Breakfast sandwich, toasted English muffin, cheese $3.00 fresh cracked egg, sausage patty and cheddar cheese $3.00 Breakfast Buffet $14.00 50 person minimum Assorted muffins, sliced fresh fruit, scrambled eggs, biscuits and gravy, sausage, bacon and breakfast potatoes. Includes coffee or hot tea. Add a waffle station to the breakfast buffet $5.00 Waffles, chocolate chips, fresh strawberries, whipped cream Add an omelet station to the breakfast buffet $7.00 Tomatoes, onions, mushrooms, peppers, salsa, cheese ~ Lunch ~ Prices are per person Lunch menu and items may not be substituted for dinner menus Salads include bread, butter and a lunch dessert Choice of dessert: Apple cobbler, cookies, brownies or lemon bars The Bleu Wedge Salad $14.00 A wedge of iceberg lettuce topped with bleu cheese, tomato, cucumber, bacon bits, hard boiled eggs, red onions and bleu cheese dressing Field Green Salad $12.00 (V-VEG) Cobb Salad $15.50 Baby mixed greens served with tomatoes, Chopped bacon, tomatoes, cucumbers, cucumbers and champagne vinaigrette red onions, hard boiled eggs, grilled chicken and avocado, over romaine lettuce and a side of ranch dressing Prices do not include service fees or taxes.
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Cinnamon Bread Breakfast Sandwich Recipe
Published on Swaggerty's Farm (https://www.swaggertys.com) Home > Cinnamon Bread Breakfast Sandwich Recipe This breakfast sandwich recipe is so delicious & easy you may wonder why you never thought of it. Eggs & hash brown potatoes, covered with melted cheese & topped with slices of hot sausage, sandwiched between hot toasted, straight from the oven cinnamon bread. Drizzle with maple syrup! Bam! PDF [1] PRINT [1] SHARE Cinnamon Bread Breakfast Sandwich Recipe Directions 1. Preheat oven to 375 degrees. 2. Smear slices of Cinnamon Swirl bread on both sides with softened butter. Lay slices out flat on a baking sheet. Set aside. 3. Whisk together the eggs and a pinch of salt & black pepper. 4. Stir the shredded potatoes into the eggs. 5. Scoop egg-potato mixture into a hot skillet with melted butter to create 4 patties. Cook on both sides until crisp. 6. Put pan with bread slices into the oven to lightly toast. 7. When egg-potato patties are done immediately top with slices of cheddar cheese. Set aside. 8. Remove lightly toasted bread from the oven. 9. To assemble sandwiches: lay four slices of bread on flat work surface. Top each slice of bread with one of the egg-potato-melted cheese patties. Place two Swaggerty’s sausage patties on each and top with 2nd slice of toasted Cinnamon Bread. 10. Serve warm as a handheld sandwich or plated with a drizzle of maple syrup. To Serve This breakfast sandwich has it all….eggs, potatoes, cheese, Swaggerty’s Farm Sausage & wonderfully toasted Cinnamon Bread. 4 servings 15 min prep time 10 min cook time
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