Friday, August 5, 2016

Brunch Tomatoes

So happy to be able to share this post! It's been pending as a draft since last summer and I was finally able to share.

This recipe is super fantastic! Easy, filling, yummy and you can do a lot of it ahead of time and cook all at once, it serves a bunch of people too and looks beautiful on your brunch table.  The best part is that it's kind of a little meal and you can eat it all up, you got the egg, bread and tomato, flavour bomb!
Brunch Tomatoes

- Large firm vine ripened or hot house tomatoes, hollow out and set in your baking dish
- Bread croutons, it's easy to make from scratch. You need about half a slice for one tomato so it's pretty simple, slice in squares and toss with a bit of olive oil and salt + pepper. Bake on 350 until lightly golden and crisped. 
- Fave herb, I like using chives, or you can use parsley
-Olive oil

-Salt & Pepper
-Garlic, optional, try brushing the croutons with some fresh garlic or garlic butter.
-Grated cheese, optional, Parmesan Reggiano or Peccorino Romano work nicely 

-Fresh Eggs, one per each tomato

After hollowing out the tomatoes, place the insides in a sieve and squeeze the flesh to allow the juice to come out. You want a couple of tbsp of the juice to moisten the crisped bread croutons. 
Mix the herb and cheese with the bread and fill the tomatoes. Drizzle a little extra EVOO

Bake in a glass dish on 450 for 15-20 minutes. Now remove out of your oven and break an egg in each one, if you need to remove some bread or create a little nest feel free to do so.

Bake until egg is to your likeness.  Garnish with more fresh herb. 

Serve and enjoy! 

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