Skip to main content

Walnut Creek Magazine

RECIPE: Market Breakfast Salad

Aug 25, 2021 07:42AM ● By Walnut Creek Farmers' Market
From sauce to soup, tomatoes love being heated up. This quick and easy breakfast recipe showcases the sweetness of fresh, ripe cherry tomatoes cooked until blistered. 

(One serving, double, triple as needed)
1 cup Mixed Baby Greens 
5 ea Crimini Mushrooms, sliced
1/4 Avocado, sliced
1 ea Poached Egg
6-7 Heirloom Cherry Tomatoes, cut in half
Fromage Blanc (soft French cheese)
Optional: season with sesame seeds, crushed red peppers, salt, and garlic powder

Pre-heat oven to 400 degrees.
Placed tomatoes on a parchment lined cookie sheet, drizzle with olive oil, and roast in oven for 10 minutes. While tomatoes are roasting, lightly coat frying pan with olive oil and sauté mushrooms until crisp-tender, about 6 minutes. Plate baby greens and avocado. Add mushrooms, roasted tomatoes, poached egg(s) and fromage blanc. Season to taste. Enjoy!

Easy Poached Egg:
Bring a small saucepan filled with water to a low boil. Crack an egg into a small cup or mason jar.  With a slotted spoon, stir boiling water to create vortex, pour egg into the center of the spinning water. A firm white egg and runny yolk takes about four minutes to poach.  Remove with a slotted spoon.
Stay Connected with our Weekly Newsletter
Best spots for food, booze, and fun.
Social Media