Lovejoy Breakfast – the most important meal of the day

Lovejoy Deluxe

An egg can be eaten many different ways, but we declare that our selection of breakfast sandwiches is the best way to do so. Each sandwich starts with a freshly-baked ciabatta, toasted and buttered, then filled with the most delicious combination of ingredients. Take The Lovejoy Deluxe: a customer favorite, filled with a fried egg (intact with a runny yolk) and 4 smoky slices of bacon (enough for each bite!). A swathe of Bleu d’Auvergne and a handful of tarragon-dressed frisée brightens this protein-packed meal.  Guaranteed to start your day right!   *In case you can’t make it to the bakery in the morning, our breakfast sandwiches are available all day long.

In addition to the Lovejoy Deluxe we offer a simpler line of breakfast sandwiches that we love just the same. Choose from Egg & Kalamata Olive Tapenade, Fontina & Egg and the classic Bacon & Egg featured above.  Note that this sandwich is served on one of our other freshly baked rolls.  If you’d prefer your breakfast sandwich on nutty Multi-grain, buttery brioche, or sourdough, feel free to tell us so.  We are always happy to oblige.

One last bit — This PB & J scone is so good, we thought we’d share the recipe with you. Enjoy!

Peanut Butter and Jelly Scone Lovejoy Bakers

Peanut Butter & Jelly Scone Recipe:

1 cup  Butter
2 cup  Pastry Flour
1 cup + 2 Tbs  Oats
2/3 cup  Sugar
1 tsp  Baking Powder
½ tsp  Baking Soda
½ tsp  Salt
2/3 cup  Buttermilk
1/2 cup  Peanut Butter (Creamy or Chunky)
1/2 cup  Berry Jam of choice
Coarse Sugar

Preheat oven to 375 degrees. With a knife cut butter into small (grape-sized) pieces. Combine all dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture is a coarse crumble. Add peanut butter, mix until evenly distributed. Lastly, add buttermilk, and mix just enough until the dough comes together uniformly – be careful not to over-mix.

Turn dough out onto a lightly floured surface. Roll dough out to a 1/2 inch thick round. Cut into 8 wedges, and place onto greased or non-stick baking sheet. For the jelly center, make an indentation on each scone with the back of a spoon or your thumb, and spoon jam until it’s level with the scone. Sprinkle coarse sugar over scones before baking. Bake for approximately 16 Min or until golden brown.

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