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