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Breakfast with Sapsago Cheese
1 - 4oz. cone of Sapsago Cheese
Eggs, free range, or organic: (2 per serving)
Bread, Wheat Berry, or whole grain: (2 slices per serving)
1 - half pint of Half+Half
Fresh ground black pepper
Directions: In a sauce pan, heat your half+half up over medium heat. Stir well while it is heating up to prevent scorching. Add fresh ground black pepper to your taste. While the half+half is heating, toast your slices of bread, ( I reccommend a good Wheat Bread). Being careful not to break the yolks, gently crack your eggs into the sauce pan. Ladle the half+half over the tops of the eggs until you see the yolks turn a soft pink color shade. With a serrated spoon, lift the eggs individually onto each slice of toast. Grate a teaspoon amount of Sapsago cheese over each egg, and then serve hot.
Note: You will not need to salt the eggs as the Sapsago should season the eggs just fine.
In place of the blck pepper, try using fresh ground pink peppercorns.This category currently contains no pages or media.