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Fruit and Egg Breakfast with Gorgonzola

Breakfast has infiltrated all day parts--this whole-wheat egg cup with apples, cheese, and nuts is versatile enough for morning, noon, or night.


1 loaf whole grain bread (unsliced)

8 eggs

2 Markon First Crop Red Delicious Apples

2 oz. Gorgonzola cheese

2 oz. candied pecans or walnuts

4 sprigs Markon First Crop Italian Parsley (chopped)


Slice bread into 1-inch thick pieces. Hollow out the bread (without breaking through the bottom). Place bread slices in 400 degree oven until lightly toasted. Crack two eggs into the center of each slice of bread. Season lightly with salt and pepper; return to oven. Eggs will cook in approximately seven minutes.

While eggs cook, cut the apple into 1/4-inch slices; place in mixing bowl. Add Gorgonzola and candied nuts. Place finished eggs in center of plate and spoon apple-blue cheese mixture alongside. Garnish with chopped parsley. Serve.

Note: apples will oxidize, so do not cut ahead.