Brunch the RedMountainWay

Spicy Sunrise Eggs*

Ingredients:

• 1 lb. ground turkey
• 1 fennel bulb (outer layer removed thinly sliced with mandolin)
• 1/2 onion sliced
• 1 tsp smoked paprika
• 2 garlic cloves
• 2 pinches dried pepperoncini
• one 28 0z. can whole tomatoes (hand-crushed)
• 1 Tbsp capers
• 1/4 cup fresh parsley
• Egg whites
• Salt & pepper (to taste)
• 1 green habanero (optional)

Directions:

Preheat the oven to 300 degrees F. In a 12-inch cast-iron skillet, spray a little zero calorie non-stick cooking spray. Add the ground turkey and begin to brown, stirring to break into small pieces, about 5 minutes. Add the paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat. Make 4 wells in the mixture, then place an egg white into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch perpperoncini, the habanero if using, and the remaining parsley.

Crispy Country “Potatoes” (Radishes)*

Ingredients:

• 2 lb radishes, trimmed & halved
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

Directions:

Preheat the oven to 400 degrees F. Toss radishes with a little zero calorie non-stick cooking spray and spices. Arrange in a single layer on a backing sheet, making sure each radish touches the pan. Roast for about 30 to 35 minutes, until golden and crispy. Season with extra salt and pepper to taste.

Fizzy Grapefruit Mocktail*

Ingredients:

• 1-part grapefruit juice
• 2 parts seltzer water (lime or original flavor)
• Zest of ginger
• Ice cubes

Directions:

Mix together & garnish with rosemary or mint leaves.