Recipes

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

Ingredients
Shallots
Asparagus
Baby turnips
Shiitake mushrooms
Baguette, sliced
Eggs, scrambled
Aged gouda, minced
Olive Oil
Salt
Pepper
Bacon (optional)


Directions
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


Tags

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