Market Breakfast Salad
Walnut Creek Farmers' Market
A breakfast made to fuel your day with market fresh ingredients. This recipe makes 1 serving, but is easily doubled or tripled as needed!
- 1 cup Mixed Baby Greens
- 5 Crimini Mushrooms Sliced
- 1/4 Avocado Sliced
- 1 Poached Egg
- 6-7 Heirloom cherry size tomatoes Cut in half
- Seasoning of choice ie: sesame seeds, crushed red peppers
Pre-heat oven to 400 degrees.
Placed washed and cut tomatoes on a parchment lined cookie sheet, drizzle with olive oil and roast in oven for 10mins.
While tomatoes are roasting, saute mushrooms on stove in frying pan with cooking spray or light drizzle of olive oil. Cook until crisp-tender, approx. 6 minutes.
Plate baby greens and avocado. Add mushrooms, roasted tomatoes, poached egg and fromage blanc. Season to taste with seasoning of choice.
Easy poached egg for one
Bring a small saucepan to a low boil, large bubbles will cause your egg to break apart so you want your boil low.
Crack an egg into a small cup or mason jar.
With a slotted spoon stir boiling water to create a vortex, use the cup to pour egg into the center of the spinning water.
Use a slotted spoon to lift the egg while checking for doneness. A firm white egg and running yolk should take around four minutes.
Remove with a slotted spoon.