Got the munchies and craving breakfast food? If you’ve got an infused olive oil ready to go, you’ve got the makings for a quick and tasty meal that you can easily medicate to your preference depending on the time of day (breakfast for dinner anyone?)!
The original inspiration for this breakfast recipe came from the book Edibles Small Bites for the Modern Cannabis Kitchen which you can pick up from Amazon (the link is an affiliate link that I’d be forever grateful if you used it) or your favourite independent retailer. If you missed last weeks episode that featured the decadent Elvis Cookie from this same book, you can always catchup!
If you’re looking for great selection on cannabis seeds for your home grow, I used True North Seed Bank. My seeds arrived in discreet packaging and I was impressed with the sheer number of options. It was my first time trying them out and with the seeds all planted, it’s now time to wait.
Interested in your own Goldleaf cooking, growing or tasting journal? They make beautiful journals, cards and prints for yourself or someone you care about.
Breakfast for Stoners recipe and variations:
- Preheat your oven to 375F.
- Grease your muffin tray.
- Line your muffin tray with proscuitto or bacon.
- Crack an egg in each tin.
- Top each egg with the toppings of your choice: black pepper, parm, cheddar, mozzarella, chili powder, chipotle, etc.
- Bake for around 15 minutes. This will give you a pretty solid yolk, adjust time to get your desired yolk texture.
- Finish with your choice of pesto, sun dried tomato pesto, fresh chive or herbs, hot sauce, bbq sauce, salsa.
- Depending on your finishing sauce, drizzle your infused olive (or avocado) where appropriate using as much or a little as you need for the effects you’re looking for.
- Enjoy!
Leave a Reply