And someone who chooses to see all the good things that come with the work, without denying the hardships and the challenges of the calling. Someone who is passionate and determined. A person that can think creatively and use that creativity to share nature’s gifts with the world. Someone who can see themselves as part of nature and not as the center of it. It takes someone who can see and appreciate the wisdom and the beauty of nature. It takes a special person to be a farmer. Add a poached egg, and sprinkle with fresh thyme, salt and pepper. To serve, top each toast with asparagus and bacon pieces torn in thirds. Repeat with the remaining eggs by heating the water up again until simmering after each egg. Remove with a slotted spoon and set aside. Poach for 4-5 minutes or until the egg white is cooked and the yolk is still runny. Crack 1 egg into a small bowl and gently add to the water. Add the remaining lemon juice, a couple of pinches of salt and use a wooden spoon to create a gentle whirlpool. Heat a medium saucepan of water over low heat until just simmering. While the bread and asparagus are cooking, make the poached eggs. Add a slice of brie to each toast, return to the oven and cook 5 more minutes or until the brie is melted. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. Flip the bread slices over, with your fingers, rub the top of each toast with the garlic clove. Transfer to the oven and bake for 5 minutes. On a separate baking sheet, place the bread slices and lightly brush them with the remaining 2 tablespoons of oil. When done, pull the tray out the oven, pour half of the lemon juice over the asparagus and toss to evenly coat. Transfer to the oven and roast for 15 minutes, or until asparagus edges are slightly browned. On a baking sheet, toss the asparagus with 2 tablespoons of olive oil, salt and Place cooked bacon on a paper towel-lined plate and set aside. Flip bacon slices over and bake for additional 2 minutes, or until lightly golden and crispy. Place bacon on a foil-lined baking tray and bake for 9-10 minutes. 1 chunk of Shepherd's Way Farms Morcella cheese (or another brie-style cheese), sliced in 4 slices.1 large garlic clove, peeled and sliced in half.4 sourdough slices (such as Baker’s Field Table Bread).And the smoky bacon and soft poach egg on top make the whole experience so decadent and worth savoring every bite.īacon, Poached Egg, Asparagus and Brie Toast The melted morel mushrooms brie over the crunchy toast compliments the lemony-roasted asparagus so well. This recipe is so easy to make and it feels luxurious at the same time. Asparagus from Bean Market , Prairie Hollow Farm or many of the other farmer’s stands at the market. Cheese, bacon and eggs from Shepard’s Way Farms – alternatively, eggs and bacon from Sunshine Harvest Farm. The ingredients of this recipe celebrate both the abundance of the Shepard’s Way Farms and the Mill City Farmers market. It was a true pleasure for me to work with the Read’s family and their Shepherd’s Way Farm, and I hope you enjoy my story about them and this recipe. I was beyond excited and honored to be able create something for my most beloved Minneapolis Farmers Market as the Mill City Farmers Market has been my place of joy, my community, and my source of amazing local foods and goods. It follows my previous post A Visit to the Shepherd’s Way Farm where I visited the Read’s family and their Shepherd’s Way Farm. This recipe was created for the Mill City Farmers Market as a part of their Farmer’s Stories.
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