The Rugby Grille cooks brunch - myfoxcarolinas.com

The Rugby Grille cooks brunch

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The Rugby Grille stops by the Fox 2 kitchen to make brunch.

Here's their recipe:

Tuscon Bowl (Serves 2)
4ea  Large Eggs
2#  Baby Arugula
6 Slices   Apple wood Smoked Bacon(Pre Rendered)
8ea  Heirloom Cherry Tomatoes (Halved)
2ea  Rustic Sour Dough (Grilled and Choppped)
¼#  Ricotta Salata (Freshly Grated)
1Bu  Fresh Basil (Chiffonade)
1Bu  Fresh Parsley (Chopped)
As Needed Olive Oil
As Needed  Salt and Fresh Black Pepper
As Needed White Distilled Vinegar
Method Start By Bringing a Small Stock Pot of water to a Simmer, add 2oz of White Distilled Vinegar to the Pot.  When your water is simmering, stir the pot and drop your eggs one at a time and cook until eggs are set about 4 minutes or longer if desired.  While Eggs Are cooking, oil sourdough pieces and toast either in the oven or on a grill, should be toasted but still a little soft.  Take bacon and chop roughly, halve cherry tomates, Diced Sourdough, Grated Cheese, and Herbs and Toss in a Salad Bowl With Salt Pepper, and Olive Oil.  Place in a bowl and put eggs on top of the salad.  Topp Eggs with more fresh Herbs, olive oil, and salt and pepper.


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