| 1 | tb | Unsalted butter |
| 1 | | Medium-size Maui; Walla Walla, Vidalia, or sweet red onion, finely chopped |
| 6 | | Medium-size fresh white mushrooms; thinly sliced |
| 3 | sl | Smoked slab bacon; 1/4-inch-thick, as lean as possible |
| 18 | | Extra-large fresh eggs |
| | Salt and freshly ground white pepper |
| 2 | tb | Clarified butter |
| 1/2 | | Medium-size ripe avocados; thinly sliced lengthwise |
| 1/2 | c | Tomato Concasse; (See recipe, below), unseasoned |
| 1/2 | c | Coarsely chopped watercress leaves |
| 6 | tb | Sour cream |
| 12 | sl | Walnut Bread; each 1/4 inch thick, (See recipe, below) |
| 6 | tb | (3/4 stick) unsalted butter; at room temperature |
| | TOMATO CONCASSE |
| 4 | | Medium-size tomatoes; (red or yellow) |
| 1 | c | Extra-virgin olive oil |
| 1/4 | c | Sherry wine vinegar |
| 1/2 | | Medium-size shallot; finely chopped |
| 2 | tb | Julienne of fresh basil |
| | Salt and freshly ground white pepper |
| | WALNUT BREAD |
| 3/4 | c | Water |
| | L/4 cup milk |
| 3/4 | oz | Fresh cake yeast; (available in the refrigerated section of most supermarkets) |
| 2 1/4 | c | Plus 2 tablespoons; (1 pound) all-purpose flour |
| 1/2 | c | Plus 2 tablespoons; (3 ounces) rye flour |
| 1 | tb | Granulated sugar |
| 1 | tb | Salt |
| 2 | c | Coarsely broken walnuts |
| 1 | tb | Malt syrup; (available in supermarket baking sections) |
| 2 1/2 | tb | Unsalted butter; melted |
