Last week when I returned from California and wrote about our Sonoma adventure in #palmeruncorked, I told you about a particularly wonderful breakfast I was served at the Sunflower Caffe in downtown Sonoma. It consisted of a piece of whole grain toast–I think in my post I told you it was sourdough, but I was mistaken–topped with a layer of ricotta cheese, a layer of wilted spinach, then a layer of sliced avocado, and finally a layer of sliced hardboiled eggs. Salt and pepper, olive oil and a squeeze of lemon were the only dressing used [and needed] and it was one of the most memorable dishes I have ever had the pleasure of eating.

I told you I couldn’t wait to make one for Brian, and¬†didn’t waste any time. I created my own version last week…although Brian hasn’t tried it yet…he’s still addicted to the NutriBullet I bought him for his birthday in July.

I actually bought all the ingredients to make the Sonoma Delight–that’s what I named this dish–¬†exactly how it had been served to me at the Sunflower Caffe, however, circumstances beyond my control ie: non ripe avocados and impatience with hardboiling an egg, lead me to create my own interpretation. I’ll tell you it was just as fantastic.

Make one and enjoy!

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Sonoma Delight

Ingredients:

1 slice of sourdough bread, toasted

1 TBS ricotta cheese

1 cup spinach, wilted

3 slices heirloom tomatoes

1 egg, cooked over easy

Salt and Pepper to taste

Directions:

  1. In a skillet heated on medium, wilt spinach for 1-2 minutes
  2. Spread ricotta cheese on sourdough toast
  3. Place warm, wilted spinach on top of ricotta
  4. Place slices of heirloom tomatoes on top of spinach
  5. Place egg cooked over easy on top of tomatoes
  6. Season with Salt and Pepper

 

-ciao for now-

lauren

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