KANSAS CITY, Mo. -- Owner of Beauty of the Bistro Food Truck makes breakfast that is so delicious that it recently made one of her customers cry. Sidney Fish visited FOX 4 on Wednesday, Sept. 14 to talk about her upcoming competition, the national Thomas Breakfast Battle, and share one of her recipes.
Prep and Cook time: 30 minutes
4 Thomas’ Original English Muffins, sliced in half
8 slices of Smoked Gouda
3 Links of Andouille Sausage, sliced
1 Red Bell Pepper, finely diced
1 Cup Mushrooms, sliced
1 Medium sized Zucchini, halved and sliced thin
¾ Cup of Fresh or Frozen Corn
Season to taste with Salt, Pepper and Oregano
Sauté the red pepper, zucchini, mushrooms, corn and sausage in a skillet with Olive Oil, until vegetables are tender.
While the above mixture is sautéing, fry 4 individual eggs, over easy, one for each muffin.
Toast the English Muffins, and butter each side.
Place a slice of Smoked Gouda on Muffin bottom, then spoon a generous amount of Sautéed vegetable and Sausage Mixture onto English Muffin. Top with the egg, a second slice of Smoked Gouda, then the muffin top. Place the completed dish on a panini grill or in the oven to heat throughout, until the Smoke Gouda begins to melt.
Serve with Jalapeno Aioli (Recipe following)
1 Cup Buttermilk
½ Cup Mayonnaise
1 small can of Green Chilies
1 T. Hidden Valley Ranch Salad Dressing Mix
½ Cup Sliced Jalapenos
½ Cup Fresh Cilantro
Place the above ingredients in a blender, until smooth. Keeps fresh in a refrigerator for approximately 5 days.
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