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

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