When Curtis’ grandfather started Munn Poultry Farm in Portugal Cove, NL, his goal was to produce great tasting eggs that would bring people to the breakfast table. Over the course of 50 years he didn’t just succeed in bringing Newfoundland and Labradorean families together; he brought his own family together as well. The family farm was relocated to Ocean Pond in 2004 in order to build a state of the art facility for future generations.
Today, Curtis Somerton, his wife Crystal and his mother Leslie all work together on the farm and understand the bonding power egg farming can have. “Even our employees are treated like family,” says Curtis. “We love how close knit we are.”
With such strong passion for togetherness, it’s no surprise the hens are considered part of the family. “Starting a flock of day old chicks, raising them to be laying hens and seeing what they produce—it makes us so proud.”
|3 tbsp (45 mL)||light mayonnaise or salad dressing|
|2 tbsp (30 mL)||milk (1%)|
|1 tbsp (15 mL)||grated Parmesan cheese|
|1 tsp (5 mL)||lemon juice|
|1/2 tsp (2.5 mL)||grated lemon rind|
|1||medium tomato, thinly sliced|
|8||slices multigrain, French or Italian bread|
Place mayonnaise in small microwave-safe bowl; whisk in milk. Microwave on Medium (50% power) just until hot, about 45 seconds, stirring after 30 seconds. Whisk in Parmesan cheese, lemon juice and rind until smooth. Set sauce aside.
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Crack eggs into skillet. Break yolks with edge of spatula. Cook eggs to preferred doneness.
Place tomato slices on 2 slices of bread. Top with fried egg. Spoon about 1 tbsp (15 mL) warm sauce over each egg. Cover with second slice of bread.
The Parmesan cheese sauce can be made ahead and refrigerated. When ready to serve, warm briefly in microwave on Medium-High (75% power).
Instead of sliced bread, use English muffins, kaisers or burger buns.