Farmer's Market Brunch

One thing that I have been loving lately is attempting to recreate dishes from restaurants that I enjoy. It allows for a little strategy, creativity, and an overall exciting experiment in trying to discover the pride of knowing that you can make something just as good (ideally :).

One of my favorite brunch dishes can be found at the Farmer's Markets in Portland, where Verde Cocina cooks up fresh farm-to-fork dishes using veggies from the market that day. People wait in a steady line throughout the day for these sought-after healthy and delish plates. I love that the veggies they cook up always change depending on what the market has to offer that day, while the rest of the dish stays the same. I have been craving their creations since moving back to the east coast, and thus figured it the perfect recreation attempt. 

What resulted was an easy yet impressive meal that I would definitely recommend and will make again.  It is great for lazy Sundays spent walking to the Farmer's Market, picking up a cup of coffee, and then putting some love into brunch:

Verde Cocina's Buenas Dias Breakfast Recreated (for two) 

4 Corn Tortillas

1 Can Pinto Beans

4 Eggs, Scrambled

1 bunch Swiss Chard, de-veined & chopped

1/2 chopped onion

2 small carrots, peeled

Shredded cheese to top (we used Monterey Jack)

Your favorite salsa

4 slices of bacon (optional)

Sauté the veggies with olive oil, scrambled the eggs, warm up the beans & tortillas.
Layer everything on the plate and enjoy!

The great thing about this dish is you can really use any veggies you want--next time I may pick up kale, zucchini & red peppers if they are at the market. You can switch it up for a flavorful and fun way of incorporating what is in season for brunch!