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


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