Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Shiitake Bacon Egg and Cheese on a Roll and a Cold Breakfast Sandwich for On-the-Go

Shiitake Bacon Egg and Cheese on a Roll and a Cold Breakfast Sandwich for On-the-Go

All hail the mighty egg sandwich! Bacon, egg, and Deli American on a roll is a morning classic here in New York City.

Everyone has their favorite, be it at the deli, or made at home. You must admit, a really good egg sandwich might just be the happiest way to start the day! I’ve got two options for you, one hot and one cold. And, let’s be real, you’ve got to use Land O Lakes®Deli American, sliced fresh from the deli counter to add that magically creamy component. Land O Lakes®Deli American has been my go to for myself and my family and I’ve created two morning sandwiches, one to enjoy at home over coffee and one to pack in your bag and take on the go!

First, up, the classic bacon, egg, and Deli American on a roll, which is my son’s favorite. If you know me, I needed to amp up the nutrition a bit! I started with a toasted sprouted grain bun on which I melted freshly sliced Land O Lakes® Deli American for its creamy goodness. Next, I piled on greens (here, baby arugula), a thick slice of tomato, a crispy edged olive oil fried egg and a handful of shiitake “bacon” which deliciously provide that crispy, salty, sweet, smoky and chewy component - trust me, you won’t even miss the bacon!

If your packing breakfast on the go, try my sandwich with sliced hard boiled eggs. Fresh greens, thin slices of cucumber, a thick slice of tomato and a couple of slices of Land O Lakes® Deli American get sandwiched into a fresh brioche roll with the faintest bit of mayo. It sounds quite simple, but this combo makes for a magically delightful breakfast sandwich!

I’m really happy to share these simple and delicious recipes with you! And, for more great recipes, please click on The FeedFeed!


Shiitake Bacon Egg and Cheese


Makes One Sandwich

Sprouted or Multi Grain Bun, sliced

2 Tbsp olive oil

1-2 Eggs

2 slices Land O Lakes® Deli American

Handful of arugula

Slice of ripe tomato

Small handful shiitake bacon (recipe below)

¼ avocado, mashed (with the juice of ¼ lemon, optional, but preferred)

Flaky sea salt

Fresh ground pepper

Hot sauce, optional

Preheat oven broiler to 525 degrees.

1- Preheat non-stick skillet or equivalent over medium heat. Toast bun. While bun is toasting, add olive oil to pan followed by the egg, raise heat a bit. As edges begin to turn golden brown, cover with glass lid and continue to cook until yolk is well set and the white covering it begins to turn opaque. Remove pan from heat and set aside.

2- Place 2 slices Land O Lakes® Deli American of toasted bottom bun and broil about 1-2 minutes, just until cheese melts. On the top bun spread the mashed avocado.

3- Once the Deli American is melted, remove from broilerand top with fried egg, arugula, tomato and shiitake bacon. Season to taste with salt and pepper and top with the avocado smashed bun.

Serve and Enjoy!


Shiitake Bacon


May be made in advance and warmed as needed. I love to make a triple batch here and store leftovers in an airtight container in the fridge for later use. You may also need to make extra as these tend to get gobbled up while they’re cooling on the pan.

1 cup shiitake mushrooms, stems removed and sliced about ¼-1/3” thick.

1 Tbsp tamari or good soy sauce

1 tsp sesame seed oil

1 tsp coconut aminos

1 Tbsp pure maple syrup

1 heaping tsp smoked paprika (use less of you don’t care for an overly smoky flavor)

Pinch cayenne pepper (optional)

1 Tbsp olive/grapeseed oil, plus extra for cooking

Preheat oven to 350 F.

Whisk together all ingredients and toss sliced shiitakes by hand until coated. Allow to rest for 20-30 minutes.

Bake for 20 minutes, tossing halfway through. Edges should be crispy and center should be chewy.

Favorite Cold Breakfast Sandwich

Makes 1 Sandwich

1 fresh brioche roll, sliced

1 tsp good quality mayonnaise

1 hard boiled egg, sliced

1 slice of ripe tomato

Cucumber,peeled and thinly sliced (about 5 slices)

2 slices Land O LakesÒDeli American

Small handful or greens of your choice

In a small saucepan, place egg and cover with cold water.  Over medium high heat, bring water to a rapid boil.  Cover with a lid, remove from heat and let stand for 12 minutes.  Remove from hot water and run under cold water.  When cool enough to handle, peel egg and thinly slice.  Set aside.

To assemble the sandwich, spread may on bottom half of bun, top with Land O Lakes® Deli American,  sliced egg, cucumber, tomato, and greens.   Top with remaining half of bun and enjoy immediately - or wrap in parchment paper and take on the go!


Allow space so the edges may caramelize and get crispy. If crowded, they will steam. Also, make more than you need as these tend to get gobbled up right from the oven! 


A classic with more nutrition that doesn’t lack in flavor or texture! 


It’s amazing when a few ingredients combine to work magic! 


Truly one of my favorite breakfast sandwiches!  


And, a “slider” version should you feel inspired! 

Roasted Winter Squash Soup with Apple

Roasted Winter Squash Soup with Apple

Pumpkin Crostini with Chèvre and Lentils (Crostini di Zucca)

Pumpkin Crostini with Chèvre and Lentils (Crostini di Zucca)