Black Rice Bread Layered With Sage Sprinkled Eggs Food

WILD SAGE BREAD

Steps:

• Combine sugar, sage, salt, baking soda and flour.
• Dissolve yeast in 1/4 cup warm water.
• Beat egg and cottage cheese together until smooth.
• Add melted shortening and yeast.
• Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
• Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
• Punch dough down, knead for one minute and place in well-greased pan.
• Cover and let rise for 40 minutes.
• Bake in a 350-degree oven for 50 minutes.
• Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

BLACK RICE

Steps:

• Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

BLACK RICE BREAD LAYERED WITH SAGE SPRINKLED EGGS

Steps:

• 1 slice bread "lightly toasted"
• Butter with ghee or regular butter.
• When eggs is done lay on top of the toast.
• Use the same pan, lightly sauté the cut up Sage (a couple fresh leaves per egg, or just use ground to taste).
• Then lay this on top of eggs
• Add the 1 TBLS flaxseed oil (on top to equal a TBLS per person or you can just add it underneath on the bread - if oil freaks out your family.)
• Sprinkle sea salt
• Sprinkle cayenne pepper "ground" (to taste).
• Increase servings per number of people.