Get local in your kitchen with Chef Brian’s recipe for the first course of this year’s Agave Heritage Brunch! Enjoy the full Agave Heritage Brunch on May 6th from 10am-12pm for a uniquely local Sonoran dining experience. Check out Chef Brian creating the Barrio Heritage Grain Toast on KGUN9’s The Morning Blend in the video below. Get your tickets here!
Barrio Heritage Grain Toast
1 loaf Barrio Bread (levain or heritage), cut into 1 inch slices
3 cups local goat cheese
4 cups herbs (nasturtium, fennel frond, dill, basil, pea tendril)
1 cup shaved radish (reserve in ice water)
1 cup shaved carrot (reserve in ice water)
1 cup shaved asparagus (reserve in ice water)
1 cup shaved snap peas
1 cup pickled cholla buds
8ea quail eggs
2 TBS lemon olive oil
1 tsp red pepper flakes
TT flake sea salt
1 TBS barrel cactus seeds or saguaro seeds
Warm a large cast iron skillet over medium heat, drizzle a little regular olive oil on the top and bottom of the toast slices, and place in the cast iron, turning over once golden brown. Repeat on other side and set aside. In a nonstick skillet cook the quail eggs for 1 minute on medium heat for sunny side up.
In a medium bowl toss the radish, carrots, asparagus and snap peas with the lemon, lemon oil, pepper flakes and salt. Set aside.
Rub the goat cheese on the toast and place the hot egg in the center. Garnish around the egg with the radish mixture, topping with the herbs and pickled cholla buds. Sprinkle with barrel cactus seeds and serve.