A Year-Round Guide to Franklin and Nantahala

Yield: 2 servings. 2-4 thick slices of turkey 3 eggs (1 beaten for egg wash and 2 whole for frying) 1 tablespoon water ½ cup flour ¼ teaspoon salt ¼

Madison County Championship Rodeo

Yield: 2 servings. 2-4 thick slices of turkey 3 eggs (1 beaten for egg wash and 2 whole for frying) 1 tablespoon water ½ cup flour ¼ teaspoon salt ¼

Rosemary and Goat Cheese Strata

Yield: 2 servings. 2-4 thick slices of turkey 3 eggs (1 beaten for egg wash and 2 whole for frying) 1 tablespoon water ½ cup flour ¼ teaspoon salt ¼

Turkey Breakfast Biscuit

Turkey Breakfast Sandwich

Yield: 2 servings.

2-4 thick slices of turkey
3 eggs (1 beaten for egg wash and 2 whole for frying)
1 tablespoon water
½ cup flour
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon poultry seasoning
2 biscuits
Pimento cheese

In small bowl, whisk an egg together with a tablespoon of water. In another bowl, combine flour with salt, pepper, and poultry seasoning.

Dip slices of turkey in the egg wash, then flour. Sauté until browned and crispy on both sides.

While the turkey cooks, fry eggs in a separate pan. Toast the biscuits and cut in half. Spread the bottom half of the biscuit with pimento cheese. Top with a slice of fried turkey, an egg, and the other half of the biscuit.

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This story was published on Nov 17, 2015

Wendy Perry

Wendy Perry

Wendy Perry is a recipe developer, personal chef, and Franklin County native.