To Market, To Market

I love Saturday morning...it's Market Morning. Too bad I can't take a peek and show you today what will be at the farmers' market tomorrow. But, for sure, there will be some good, fresh eats available. Lovely eggs, tomatoes, cukes and plenty of squash and eggplant, and zinnias (my grandfather's favorite flower).

Just the thing to go with Market Morning? Coffee with pals and a decadent goat's milk dulce de leche-filled doughnut. Yum...I eat it like an oreo...it's all about the filling.

And so, given that a bit of a sugar and caffeine-fest await, I have this recipe ready. Actually it is one of my favorite breakfast, lunch and dinners!

Summer Breakfast Salad

1-2 farm market fresh eggs
1 tablespoon organic unsalted butter

Several handfuls of fresh mixed greens with herbs added (chives, cilantro, basil, dill)
1/4 cup of a crunch like nuts or seeds
1/3 cup or to taste raw sugar or snap peas, jicama, cukes
slices of fresh mozzarella or scoop of fresh ricotta (optional)
fresh tomatoes
few slices of avocado (optional)
sea salt and fresh black pepper
fresh lemon juice and extra virgin olive oil (optional) 

Toss together salad ingredients or layer onto a plate.

Melt butter in a pan. Gently fry the eggs until whites are firm, making sure the yolks remain runny.

Place warm eggs over salad greens. Sprinkle with extra seeds (I like chia seeds). Break the yolk as you gather up bites of salad. The textures and temperatures make every bite different and so I usually just enjoy the ride and don't add dressing to the salad. Go ahead and add a splash of lemon juice and olive oil or a full-blown dressing if you wish. Serves 1!