Go Back

Breakfast Bruschetta

Wednesday, February 17, 2016


Courtesy of Chef Brian Doyle, from SOW Food

"We love doing market demos primarily because we get to shop the market and let what's fresh inspire us to improvise a great dish for market shoppers to taste.  I make it a point not to bring along any fancy flavorings because I want to highlight the fresh flavors at the market.  It just goes to show that you don't need a lot of added gunk to make food taste great.  When it's fresh and local, it already tastes great." ~ Brian Doyle

Baby turnips
Shiitake mushrooms
Baguette, sliced
Eggs, scrambled
Aged gouda, minced
Olive Oil
Bacon (optional)

Chop the asparagus, mushrooms, turnips (and greens) and shallots.

Toast the baguette slices in a pan with olive oil with some salt and pepper.

Saute the veggies in olive oil with salt and pepper and add the eggs.  Stir and add the cheese.  Top each bread like a bruschetta.  Serve.

Adding some bacon in the pan would also be very nice!


Go Back

Go Back


white beans lettuce remoulade muffins pudding dijon bosc flank okra brown sugar swiss beef crisp chilies coeur almonds buckwheat mushrooms cantaloupe yogurt prosciutto pears syrup Spread asparagus chiles flank steak shallots compote garlic cockaigne Salsa Apple paste pasta wheat flour casserole shrunken heads chocolate radish green beans walnuts frittata beer pesto green pepper honey Beans wasabi Squash spelt heavy whipping cream jack cheese tomato corn pie chicken dinner salad Bread snow peas pecan strata coeur a la creme Chevre apples polenta conserve maple syrup slaw couscous Cranberry Beans chives Rice wine vinegar kalamata almond milk celery hearts thai dilly peach knots carrot top sandwiches creme lemon grass bayeldi bulgar wheat habanero oats tostadas sweet potato rouille bbq sour Potato curry cream pork shiitake fritters radishes zucchini sandwich carrots bulgar verde turnips Dressing buttermilk meatballs vegetarian fondue caesar kirsch arugula tomato juice potatoes maple beet stuffing mushroom scallions plums tomatoe fritter barley wrap rhubarb onions carrot tops Soup ramps Vegan egg noodles cilantro absinthe mustard greens coriander feta pie dill kluski cucumber turnip fennel capers Tomatillos pumpkin mint reggiano Poblano Chili gruyere Corn peas bread pudding spiced winter squash chicken chili sweet cake pineapple cointreau baguette jam daisy butter onion sesame biscuits chimichurri gouda celeriac bloody mary imam Side carrot fronds cheese fraiche cream cheese fennel bulb sauce watercress spring gorgonzola currants tart pancake beets artichoke cauliflower celebration olives blueberry crepes chili peppers vegetable Butternut Tomatoes gratin vinaigrette shelling pine nuts berry melon panzanella tenderloin Eggplant poblano jack latkes Salad fennel seeds blue cheese sausage chorizo bok choy parmesan yellow onion Kale Drinks plum beet greens leeks hickory strawberry baby bok choy pepper collins gin gazpacho cranberry shitake peppers Jerusalem artichoke sour cream scapes cornmeal hazelnuts nectarine strawberries coconut milk Cider Greens steak tuscan pork chop parmigiano pickled chipotle bacon pecans Spinach bell pepper chimmichurri autumn plum tomatoes egg Farmers' Market sherry bean Recipes walnut oil roasted Swiss Chard tomato Leek anise sunchokes basil kohlrabi Shitake Mushrooms tortillas bruschetta Red Onion vanilla wafers eggs anchovy celery root goat Cheese