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To build each sandwich, top avocado with one-quarter of tomato slices, half of watercress another quarter of tomato slices and brioche top.

Line large plate with single layer of paper towels.

Let tomatoes marinate at room temperature for 10 minutes. Microwave until marinade begins to steam, 1½ to 2 minutes.

Stir together vinegar, water, sugar, sriracha, and salt in 8-inch square microwave-safe baking dish.

2 vine-ripened tomatoes (4 ounces each), cored and sliced ¼ inch thick.

Top with a dollop of whipped cream, then close with the other shortcake half.

To assemble, slice the shortcake horizontally and spoon the peaches and some of the juices onto the open shortcake.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, sugar, and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. In a bowl, whisk together the brown sugar, bourbon (if using), lemon juice, and vanilla until the sugar dissolves. Bake for 20-25 minutes, until golden on top.

Remove the biscuits from the freezer and brush with melted butter and sprinkle with cinnamon sugar.

Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill. Dust the surface with flour and roll the dough into a 1-inch-thick rectangle.

Turn the dough out onto a clean surface and pat into a 1-inch-thick square.Drizzle in the buttermilk until the dough is “shaggy” looking. Pulse until the mix clumps together to form larger pea-size balls. In a food processor, combine the flour, baking powder, and butter. 2 ounces mascarpone cheese, at room temperature.

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2 sticks (16 tablespoons) cold salted butter, cubed, plus melted butter for brushing.Place cooked eggs on top of the hash, garnish with cilantro and serve. Method 2- Fry eggs in a separate greased pan to your liking.Cover skillet with a lid and cook until eggs are done to your liking. Method 1- Make four wells in the hash, exposing the bottom of the pan.Top hash with eggs with one of the following methods:.Stir in beans and Organic Spicy Corn & Tomato Relish until heated.Add potatoes and continue to sauté until slightly browned.Add onion and red bell pepper and sauté until tender.Heat butter or oil in a skillet over medium-high heat.1 cup canned black beans, rinsed and drained.