Breakfast Bruschetta

Wednesday, February 17, 2016


Chorizo and Eggs

Friday, July 17, 2015

Courtesy:  Deneen Mueller

1/2 lb ground chorizo
6 eggs, beaten
2 cloves garlic, chopped
1 pint cherry tomatoes, sliced in half
2 T olive oil
1 small bunch greens (swiss chard, kale, spinach)
2 T butter
Salt/Pepper to taste

Heat sauté pan over medium heat. Add chorizo; sauté until browned. Remove from pan, placing in bowl.  Reserve about a tablespoon of fat; add olive oil.  Sauté chopped garlic until soft.  Add sliced cherry tomatoes to pan.  Allow tomatoes to breakdown & get soft.  Add greens to tomato/garlic mixture; stir to wilt.  Add tomato/green mixture to reserved chorizo.  Wipe out pan & add butter.  Add eggs to pan, season with salt & pepper and cook till desired doneness (should be fluffy).  Add eggs to chorizo mixture.  Top Basic Polenta with chorizo and eggs. Read More...

Go Back


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