Easy Farmers Market Brunch Ideas

Easy Farmers Market Brunch Ideas Easy Farmers Market Brunch Ideas
Sunday morning in summer is a beautiful thing. It’s a time to slow down. There’s no place to be and nothing you have to do. You can lounge around or get out and enjoy the sunshine. One thing I like to do with my family is stroll around the local farmers market and then make a late Sunday brunch. Right now is peak season for some of the most flavorful produce, and markets are busting at the seams with unique varieties of everyday foods: heirloom radishes, purple and pink tomatoes, and tasty combos like the cherry-plum. You’ll find sweet, juicy, spicy, crunchy, and tart—and that’s just the fruits and vegetables. We also have our pick of locally-made breads, jams, honey, cheeses and other goodies to last us all week.

Portobello Bacon with Greens (serves 4)

Ditch the butter – ripe veggie flavor is all you need! Use heart-healthy oils to make delicious omelets and eggs with your farm-fresh produce. This Portobello bacon and greens with eggs is nutritious and delicious. Portobello bacon with greens brunch


  • 3 tablespoons olive oil
  • ½ onion, sliced thin
  • 4 large Portobello mushrooms, gills scraped out and sliced into thin strips
  • 5 cups greens (spinach, kale or chards), spines removed and chopped
  • 4 eggs
  • Salt and pepper to taste


  1. Heat 1 tbsp. olive oil in pan.
  2. Add onion and sauté till tender. Add salt and pepper to taste.
  3. Add mushrooms, sautéing gently till tender, place onto one side of plates.
  4. In same pan, add more olive oil as needed.
  5. Add greens and sauté for 3 minutes or until just wilted (add a tsp or so of water as needed).
  6. In the meantime, warm remaining olive oil in a separate pan and cook up eggs.
  7. Place greens onto other half of plates, top with eggs.

Eggplant and Tomato Gratin (serves 6 as a side dish, 4 as an entrée)

I love the taste of fresh, in-season, vine-ripened tomatoes—there’s just no comparison to their sad winter cousins!  The tomato’s light and tangy flavor pairs well with the hearty texture of eggplant in this recipe. Got extra tomatoes you just couldn’t resist buying? Whip up these ham, cheese, and tomato muffins for an easy grab-and-go breakfast during the week.


  • 2 to 3 tablespoons olive oil, preferably in a mister or sprayer
  • 1 large or 2 small eggplants, sliced into ½ inch rounds (12 to 15 pieces)
  • 4 large beefsteak tomatoes, sliced into ½ rounds
  • 4 tablespoons chopped herbs like parsley, thyme, cilantro or basil
  • ½ cup shredded asiago, cheddar, or feta cheese
  • ½ cup breadcrumbs
  • ½ cup Parmesan
  • Salt and pepper to taste


  1. Preheat oven to 375° F.
  2. Lightly spray a baking sheet with olive oil.
  3. Place eggplant rounds in one layer, then spray more oil in a fine mist, making sure to cover most of the eggplant slices (can also use store-bought olive oil cooking spray).
  4. Sprinkle with salt and pepper.
  5. Place in oven to roast for about 10 minutes or until it begins to soften. Do not overcook!
  6. In a baking dish, lay roasted eggplant and tomato slices in an alternating pattern, each vegetable slightly overlapping the other.
  7. Lightly sprinkle herbs, cheese and salt and pepper between each layer.
  8. Top with breadcrumbs and Parmesan, and lightly spray the top with more olive oil.
  9. Bake in oven at 375° F until the cheese has melted and the breadcrumbs are toasted, about 20 to 30 minutes. Let cool slightly before slicing and serving.

The 4S: Salmon, Spinach, and Scallion Scramble (serves 4)

Kids enjoy salmon more than you might think, when it’s prepared well. And they don’t even know what a powerhouse protein they’re eating! They’re also benefiting from the omega-3 brain- boosting fats. You can use last night’s leftover salmon to make this delicious brunch recipe. Got extra scallions? Make this quick and easy breakfast quiche that can be enjoyed for quick lunch or breakfast throughout the week.


  • 2 tablespoons olive oil
  • 4 cups spinach, roughly chopped
  • 1 scallion, sliced into thin rounds
  • ½ lb. fresh or leftover cooked salmon
  • 6 large eggs
  • Salt and pepper to taste


  1. Heat olive oil in a pan.
  2. Toss in spinach, scallion and herbs, sauté until spinach begins to wilt.
  3. Add salt and pepper to taste.
  4. Add salmon, gently breaking it up into small pieces.
  5. Crack in eggs, break up the yolks, and gently toss all ingredients together until the eggs are just set.


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