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


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