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Avante-Garde Breakfast Salad
from the Well Seasoned GWCSA Cookbook, 2009
Contributor Angela Gaimari
Several handfuls mixed greens (really the items in your share)
A handful of something crunchy and wet (such as sunflower sprouts, pea shoots, snap and/or snow peas.
1/4 cup chopped or ground raw nuts (such as walnuts, almonds, or macadamia)
1 tablespoon ground flax seed
Sprinkling crushed-up farmer's market or Bavarian pretzels
Splash organic olive oil
1/3 cup chopped mixed fresh herbs (such as basil, dill, thyme, parsley or tarragon)
Squirt fresh lemon juice
Heaping scoop fresh ricotta cheese (optional)
Pinch fresh ground sea salt and black pepper
1-2 tablespoons unsalted butter
1-2 farm fresh eggs
In a large salad bowl, toss together all the ingredients except for the butter and egg(s). Set aside.
Lightly fry the egg(s) in butter in a small panuntil the whites are firm, making sure the yolk(s) contain a liquid-like consistency.
Place the fried egg(s) atop the salad, breaking the yolk(s) as you begin to eat. With all the different tastes, textures, and temperatures contained in your salad bowl, each bite will be different than the last. Enjoy!