Heirloom tomatoes are one of my favorite types of summer
produce, and I couldn’t resist buying a few at the farmer’s market this past
weekend. This dish is sort of a like a breakfast take on bruschetta and only has a few
ingredients so that the tomatoes can really stand out. The creamy goat cheese
and luscious egg yolks make this hearty enough for a weekend brunch, but the
portability of the open-faced sandwich make this totally doable for a quick
weekday breakfast. It can be a little messy to eat, though, so keep some
napkins close by for after you finish.
Goat Cheese, Tomato & Egg Bruschetta:
Goat Cheese, Tomato & Egg Bruschetta:
- Slice a small baguette in half, brush with olive oil, and toast in a skillet or grill pan until golden brown.
- Meanwhile, combine 4 oz. goat cheese, the leaves from 3 sprigs of thyme, a splash of milk, salt, and pepper until the goat cheese is a spreadable consistency.
- Spread the goat cheese on the grilled bread and top with sliced heirloom tomatoes.*
- Meanwhile, melt 1 tbsp. butter in a hot skillet and cook 4 eggs until your desired doneness.
- Divide the eggs over the toasts and top each with a handful of arugula, a drizzle of olive oil, salt, and pepper.
- Serve immediately.
Serves two
*You will need one large or two small tomatoes.
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