a giant buttermilk biscuit, an egg from the farm, sriracha, island-made cheddar cheese and seasoned goat meat. As he prepares it, Joe Doucette, aka Baker Joe, says, “A kid told me one day, this is even better than Tim Hortons.” High praise indeed! Over lunch, Sanderson says she started out as a meat goat farmer, but quickly realized she had to diversify. Because she’s such a people person, she created a welcoming, open farm where hundreds could benefit as she does from close contact with animals. Biting into this delicious breakfast sandwich, I now realize how completely Farmer Flory loves her goats.
Island Hill Farm Breakfast Sandwich This hearty breakfast sandwich features house-made goat donair from Island Hill Farm, but you can substitute bacon for this new twist on a classic. Makes 4 Ingredients 4 large buttermilk biscuits 4 whole eggs 1 tsp butter 1 package of IHF donair meat 1 large tomato 4 tbs mayo ½ cup shredded cheddar cheese Sriracha sauce to taste Method Cut four buttermilk biscuits in half
and lightly toast or warm them. Shred the cheddar cheese. Thinly slice the tomato. Set aside. In a medium pan, fry eggs in butter over medium heat. Try for a medium hard yolk. Melt the shredded cheese on the eggs before they’re done. As the eggs are frying, heat a second pan over high heat. Quickly warm the sliced donair meat, flipping once, until the edges start to brown. Assemble the sandwiches. Spread mayo on each half of the buttermilk biscuits. Add Sriracha sauce to taste. Stack the egg, donair meat and tomato slice. Serve immediately.
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