Recipes contributed by Chef Ryan Ramey of Estero Café and Americana
A favorite menu item at Estero Café that came about when a family friend requested “salad for breakfast” as a “last meal” before departing on a year-long trip abroad.
It is key to carefully poach the egg, so that the yolk runs over the entire salad when the eater takes a first bite.
Ingredients
- 1 small potato, diced, or a handful of very tiny whole potatoes
- 1 to 2 strips of bacon
- 1 large or 2 smaller mushrooms (we use Trumpet Royales from Sebastopol’s Mycopia Mushrooms)
- 1 egg
- Giant handful (about 1.5 ounces) of local organic lettuces (we also add baby spinach)
- 2 tablespoons Apple Cider Vinaigrette (see recipe on opposite page)
- 1 teaspoon fresh farmer’s cheese (we love our neighbor Valley Ford Cheese and Creamery’s version!)
- ¼ avocado, peeled, pitted and thinly sliced
- Few thin slices of red onion
- Salt and pepper, to taste
Preparation
Preheat oven to 400°F.
Toss diced or tiny small potatoes in a small amount of olive/vegetable oil, to lightly coat.
On a single baking sheet, bake the potatoes, bacon strips and sliced mushrooms for 25 minutes or until the potatoes are cooked, bacon is rendered and the mushrooms are browned.
Place a pot of water, with a splash of apple cider vinegar added, on the stovetop over medium high heat. Carefully crack the egg and slide it into the simmering water and allow to cook (not boil) for 5 to 6 minutes. Set your timer!
In a mixing bowl, toss lettuces with 2 tablespoons of vinaigrette (or to taste), then place on a serving plate.
Place the cheese, avocado and red onion slices around the lettuces.
Lightly salt the roasted potatoes and mushrooms and place them on the top of the lettuces. Top the salad with the bacon slices—we like to form a crisscross pattern with two slices, but if you are only using one slice, cut it in half and do the same.
Using a slotted spoon, carefully lift the poached egg out of the water and place on top of the bacon.
Season with salt and pepper, to taste, and serve.
