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


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