Bulls Eye Breakfast Recipes

BULL'S EYE COOKIE

Steps:

• Place 20 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 7-by-12 inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.
• Place 12 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 4 3/4-by-12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.
• Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.
• Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
• Repeat step four with the black log and the smaller rectangle of white dough.
• Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
• Repeat step six with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour.
• Heat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
• Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

BAKED BULL'S-EYE EGGS

Steps:

• Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
• Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.

BULL'S EYE BREAKFAST

Steps:

• Heat a griddle or pan to medium-high heat, and butter both sides of a slice of bread. I find it it easiest for cleanup (and to avoid buttering the rest of my kitchen) to do this step on a sheet of wax paper.
• With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
• Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound).
• Once you hear the "sizzling" sound, crack the egg directly into the pan, in the middle of the piece of bread from which you cut the circle.
• When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
• Cook until bread is brown on both sides (like toast) and egg in the middle of egg/bread combo is over-easy (the white is cooked on both sides while the yolk is liquid).

BULL'S-EYE ULTIMATE GRILLED BURGER

Steps:

• Heat greased grill to medium heat. Place onions in center of 18x12-inch sheet of heavy-duty foil. Top with 1 Tbsp. barbecue sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Mix meat, peppers and 1 Tbsp. of the remaining barbecue sauce; shape into 4 patties.
• Grill burgers and foil packet 14 to 18 min. or until burgers are done (160ºF), turning burgers over after 8 min. and brushing occasionally with remaining barbecue sauce. Remove foil packet after 15 min. Add buns, cut-sides down, to grill. Cook 2 min. or until toasted.
• Cut slits in packet to release steam before opening packet. Spread bottom halves of buns with dressing; cover with burgers, cheese, onion mixture and tops of buns.

BULL'S-EYE BEST BARBECUE BEANS RECIPE

Steps:

• Cook and stir bacon and onions in medium saucepan on medium heat until bacon is crisp, stirring frequently; drain.
• Return bacon mixture to saucepan. Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.

BULL'S EYE BURGER

Steps:

• Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
• Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
• Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
• Place patties, onion side up, on grill.
• Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
• Lightly brush kale leaves with oil and add to grill the last 1 to 1 1/2 minutes of grilling.
• To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.