Almond Toffee Sausage & French Toast Breakfast Platter

Almond Toffee Sausage & French Toast Breakfast Platter

By: Areli - Hopkins, MA - 2016 Recipe Contest

"Drinking coffee and cooking are a couple of my life passions - probably in that order – and this recipe contest gave me an opportunity to combine both. Coffee is a gift from Heaven; I tell my family that I drink coffee for their sake and I’m not kidding. Nothing beats the pleasure of drinking a fresh brewed, dark, bold cup of hot coffee - well almost nothing. I think it can only be beat if combined with a breakfast platter that fuses coffee flavors in three different ways. First the coffee is mixed in a golden and sweet French toast, and then it is melded into the sausage and finally blended with maple syrup along with a pinch of red pepper flakes to fuse the flavors together. Served separately in my favorite mug, this platter gave me an excuse to enjoy coffee from beginning to end."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Ingredients

Featured ingredient: Almond Toffee Coffee 10 oz. Bag Ground

For the Sausage:

    • 8 oz. pork sausage (ground)
    • 2 tbs. freshly brewed Door County Almond Toffee Coffee
    • 2 tbs. sliced almonds
    • 2 tbsp. Door Country Almond Toffee Coffee (ground)
    • ½ tsp. sugar
    • ¼ tsp. salt

For the French Toast:

    • 2 pieces whole-wheat bread (sliced)
    • ½ cup fresh brewed Door County Almond Toffee Coffee
    • ¼ cup milk
    • 1 tsp. sugar
    • 1 egg
    • 1 pinch of salt
    • 2 tbsp. butter

For the Syrup:

    • 2 tbsp. maple syrup
    • 1 tbsp. Door County Almond Toffee Coffee (ground)
    • 1 tbsp. fresh chopped scallions (green part only)
    • 1 pinch salt
    • 1 pinch red pepper flakes

For the Eggs:

    • 8 quail eggs
    • Salt to taste
    • 2 tbsp. canola oil

Instructions

For the Sausage:

    1. Mix Sausage with brewed coffee and make 8 small sausage balls and set aside.
    2. Mix dried ingredients and make a “rub”.Cover the sausage balls with the coffee/almond rub.
    3. Heat a cast iron skillet on medium high and cook sausage balls until crispy. Set aside.

For the French Toast:

    1. In a bowl, mix coffee, milk and sugar, then add egg, salt and whisk together and dip bread in the egg mixture until well covered.
    2. Heat a nonstick skillet on medium, add butter and cook french toast until golden both sides. Set aside.

For the Syrup:

    1. Mix all ingredients together and let rest.

For the Eggs:

    1. Heat a nonstick pan on medium, add oil and cook 8 over easy quail eggs. Sprinkle some salt.

Putting it all together:

    1. Place french toast on a plate, add four sausage balls, place one over easy quail egg on top of each sausage ball and drizzle maple/coffee syrup on top. Enjoy!