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The Culinarian’s Breakfast



Peel and cube potatoes; boil in cold water on stove. Brew tea and let cool with raspberries soaking in it. Reduce tea and raspberries; add syrup to sweeten. After potatoes are cooked, move to stand mixer and mix with minimal butter. Preheat sauté pan and melt 1/2 stick butter. Sear outside of potatoes into pancake-like crust. Add pork along with the rest of the ingredients. When cooked, plate with garnishes and over-medium egg on top of plate.


1/2 cup S&D Espresso Coffee Extract, mixed equally with water
1 1/2 lbs. ground pork
1 cup coffee grounds
1 loaf of bread (12 slices)
1 stick butter
6 gold potatoes
2 cloves garlic, minced
5 sprigs thyme
1 sprig rosemary
1 pint raspberries
1 cup maple syrup
8 oz. tea, brewed and cooled
12 eggs
2 onions
3 bell peppers
12 slices white cheddar