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


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