Red Eye Gravy Scrambled Eggs
This soulful, Southern-Italian–inspired breakfast bowl layers chive-scrambled eggs—cooked with crème fraîche and butter—over dairy-free polenta blended with piquillo peppers. A porchetta-spiced red eye gravy built on ground pork, fennel pollen, rosemary, sage, and instant espresso brings deep, roasty weight.
Nutritional facts
Protein
23g
Carbs
62g
Calories
720kcal
Fat
41g
Ingredients
Polenta, Egg, Canned Piquillo Peppers, Whole Milk, Creme Fraiche, Canola and Olive Oil Blend, Onion, Butter, Black Pepper, Carrots, Celery, Vegetable Base, Tomato Paste, Ground Pork, Garlic, All Purpose Flour, Fennel Pollen, Extra Virgin Olive Oil, Kosher Salt, Chicken Base, Instant Expresso Coffee, Cider Vinegar, Spice, Parsley, Dried, Worcestershire Sauce, Black Pepper, Rosemary, Sage, Chives, Crushed Red Pepper, Lemon Zest
Contains milk, eggs, fish, cereals containing gluten, wheat, soybeans, celery.
Reviews
0.0
Based on 0 reviews
More Larry and Marc Forgione's delicious meals
About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
You can find Larry and Marc Forgione's meals in...
Similar meals you may like