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


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