What do you get when you poach farm fresh eggs in a rich and spicy homemade roasted tomato sauce…? My favorite go to egg dinner - EGGS IN PURGATORY!
This is a bonafide crowd pleaser for breakfast, lunch or dinner - with a crispy topping of prosciutto bacon and served over crunchy bread - it’s a home run! (Hello! You had me at bacon)
Perhaps I should call this green eggs and bacon as I’m using our olive green eggs that our new Easter Egger hens just started laying. 💚🥚
This one is definitely going into my new book! “What? A new book? You say?” Yes, Ma’am. You heard it here first… this winter I am compiling my farm to table recipes into a new cookbook, inspired by our farm in the glorious Green Mountains of Vermont. Stay tuned!
Mark’s NEW cocktail book is an invitation to join him as he dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. For a limited time, you can have author Mark Addison customize a bookplate to make your gift unique and personal. To customize your order, please write your desired […]
The Cocktail Chameleon International Book Tour kicks off in Aug in NYC and the Hamptons and continues across the country and across The Pond through January 2018 *Signed copies of Cocktail Chameleon are only available online or at a Book Tour Event – click here for a full list of 2017 events