My recipe for Appalachian Brunch has been named a semi-finalist in Eggland’s Best 2018 America’s Best Recipe Contest!
The EB 2018 “America’s Best Recipe” Contest received entries from fans across the country showing off their hometown pride with recipes inspired by their favorite local/state ingredients or dishes. Now they’re calling on all Americans to vote for their regional category favorites to help narrow down the semi-finalist recipes to five finalist.
I’m currently in the running for the grand prize of $10,000 and need YOUR help to win it.
The recipe with the most vote’s moves onto the finals. You can vote once per day now through July 31 by visiting https://www.americasbestrecipe.com/contest
Be sure to confirm your email address or your vote will not be cast.
This recipe was inspired by one of my favorite breakfast treats growing up, something we called ‘egg stuff’. In a nut shell, its corn bread topped with bacon, cheese and egg gravy, and its incredibly delicious. My version is jazzed up with ramps throughout and served with crispy potatoes. To recreate it for yourself use the recipe below!
- 2 8.5 oz. packages of corn muffin mix
- 1 lb. Ramps, cleaned and roughly chopped*
- 4 cups. Canola Oil
- 4 Tbsp. Butter
- 8 Eggland’s Best Eggs, hard boiled and chopped
- 3 Tbsp. All Purpose Flour
- 2 2/3 cups Whole Milk
- ½ cup Mayo
- 5 Yukon Gold Potatoes (small)
- 2 Tbsp. Season Salt
- 1 lb. Bacon
- 1 Tbsp. White Vinegar
- 2 cups. Sharp Cheddar Cheese
- ½ cup. Diced Green Onions
- Preheat oven to 400 degrees Fahrenheit. Place a greased 9 inch cast iron skillet in oven while warming.
- In large bowl, mix corn muffin mix, 2/3 cup of milk, and 2 eggs until just combine. Add ½ pound, or about 2 cups, of chopped ramps and stir. Remove cast iron skillet from oven and add ramp corn bread mixture. Cook for approximately 20 minutes, or until the top is browned and the center is firm.
- For the sauce, heat a medium pot on the stove top on medium high heat. Add the butter to the pan. Once melted whisk in the flour and cook until bubbly to make a rue. Slowly pour milk into pot, while whisking constantly. Add eggs, mayo, and a generous amount of salt and pepper to taste. Bring to a low boil, stirring occasionally until the sauce has thickened.
- Heat a large skillet to medium heat on stove stop. Brown 1 pound of bacon until crispy, removing half to set aside as garnish. Drain most of the remaining bacon grease, leaving a small amount in the skillet. Add the other half of the ramps to the remained baking and sauté until wilted. Add vinegar and a generous amount of salt and pepper. Keep mixture over low heat until ready to serve.
- Add canola oil to a medium sized pot on the stove top and heat on medium high heat. Chop potatoes in small cubes and add season salt. Once the oil has heated slowly cook the potatoes in batches by adding 2 cups of potatoes to the pot at a time. When they are golden brown, remove seasoned potatoes from oil and place on a paper towel lined plate and season with salt. For extra crispy potatoes, fry the potatoes a second time, for about 5 minutes.
- To assemble, add a slice of corn bread to a plate and pour a generous amount of sauce over the cornbread. Sprinkle the top with reserved potatoes, crispy bacon, the ramp and bacon mixture and salt and pepper to taste. Garnish with sharp cheddar cheese and green onions. Dive in and enjoy!
- *If you don't have access to ramps or they are out of season, simply swap them out for green onions.
- To prepare the hard boiled eggs in advance bring a large pot of water to a boil and add six Eggland’s best eggs. Cooked for 12 minutes and drain. Once they have cooled, peel the eggs and store them in the refrigerator for up to three days.