Infused Meat Lover’s Scrambled Eggs On Mini Nana Bread

Meat lover’s scrambled eggs on mini nana bread is a great way to start your morning. Quick and easy to make and a wonderful way to incorporate your medicinal needs into your daily meals. Be sure to add this tasty recipe to your favorites list and share with others who enjoy infused foods and creative ways to medicate with the foods we love to eat.

If you enjoy bacon, sausage, and even more sausage, then this is an energy packed meat lover’s way of stacking the morning with your favorite foods and a touch of infusion. Distillates are our go to infusion product because it is easy to add in and requires little clean up afterwards. Simply warm the distillate and add at the appropriate time.

Meat lover’s scrambled eggs on mini nana bread is definitely a dish that will fill your hunger needs. If you’re a breakfast person or late morning brunch muncher, this hardy treat will take care of any hangry problems you have getting started for the day.

For this recipe, we are using our favorite breakfast meats, maple sausage, bacon, and polish sausage and combining them with cilantro, parmesan cheese and pepper.

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Serves: 2

What You Need

2 large eggs

2 slices of bacon

2 maple sausage patties

1/3 cup thin sliced polish sausage

1 tablespoon butter

1/8 cup chopped cilantro

2-3 large pinches of parmesan cheese

Prepare the meats by lightly sauteing in a large skillet until brown on all sides. Remove cooked meats and drain on paper towel. Clean the pan of any excess grease and return to heat. In a small bowl, scramble eggs with a fork until thoroughly mixed.

Warm your distillate in a ramekin filled with hot water.

Add butter to the pan and melt slowly.

As the butter melts, add your desired amount of medicine directly on top. As soon as the butter melts entirely, add eggs immediately over top of the butter and stir gently together. Cook the eggs by lightly folding on medium heat. Add cooked meats and cilantro to eggs and continue to fold with a silicone spatula until the eggs are thoroughly cooked.

For the mini nana bread, lightly butter one side and sprinkle your favorite seasoning on top. Warm in the microwave for 10 seconds. Spoon the scrambled eggs on top of the bread and sprinkle a generous amount of freshly grated parmesan cheese. Sprinkle parsley flakes for the final touches and serve as a delicious bread taco. Add your favorite salsa for a spicy kick.

We hope you enjoyed this tasty recipe!! Be sure to subscribe to our blog or become a Club Twenty After Member to get more great recipes like this in your inbox. Please share our recipes with your friends on social media and spread the Club Love to everyone who enjoys infused food.

It's more than a club, it's a culture!

Infused Thai Coconut Chicken with Infused Teriyaki Glazed Dumplings and Stir Fry over Jasime Rice

Infused Thai coconut chicken with infused Teriyaki glazed dumplings and stir fry vegetables over jasmine rice. Be sure to add this tasty recipe to your favorites list and share with others who enjoy infused foods and creative ways to medicate with the foods we love to eat.

This recipe can be a bit challenging because you have many things going on at once. Grilling the chicken, making the coconut sauce, making the glaze and dumplings, the jasmine rice, the stir fry and preparing the distillate for final infusion.

But it is so worth the effort when the plate is served.

We generally add our infusion at the last possible minute to ensure the potency isn't altered by additional heating and that we get the full effects of the infusion.

For the chicken do your usual grill or put in the air fryer. Use boneless chicken thighs or a good tender cut if you prefer white over dark. Careful not to overcook.

To make the Thai coconut sauce:

In a medium frying pan, sauteé fresh minced garlic and ginger in a teaspoon of coconut oil. Lightly brown. Next, combine 2 tablespoons of red curry paste with 1- 8.5 ounce can of coconut milk and simmer, stirring occasionally. Let the sauce cook down a bit and thicken slightly.

Preparing the dumplings:

For the dumplings, you can use any store bought dumplings and dress them up the way you want. Or make your own. But that's another recipe in itself.

In an small fry pan, add a bit of butter, canna butter if you have, and lightly sauteé until they begin to brown. Turn the heat to low.

Make the stir fry and Jasmine rice:

For the stir fry, cut up a healthy portion of your favorite veggies for a flavorful compliment to the jasmine rice. Celery, carrots, chopped cabbage, peppers and onions are always a great mix.

At this point, add in your warm distillate to the sauce and stir thoroughly to blend. Add grilled chicken thighs to the Thai coconut sauce spooning the sauce over the chicken and covering generously. Turn off the heat and let stand on the burner.

Final touches for the dumplings:

In a small ramekin, warm the Teriyaki sauce to help keep the distillate thin. Add the distillate and mix thoroughly. With a silicone cooking brush, glaze the dumplings while cooking on medium.

Use remaining Teriyaki glaze to pour over your stir fry and Jasmine rice.

Happy medicating and eating!

We hope you enjoy!! Subscribe to our blog or become a Club Twenty After Member to get more great recipe