March 20, 2016

Herb-Tomato Eggs

Weekends are for brunches, and I was lucky enough to have two brunches this weekend.  Saturday was at home with the below meal and Sunday was with my brunch ladies - a group of us that gets together to brunch every month.  My good friend introduced me to this group years ago now, and I so look forward to catching up with them on a monthly basis.  What started as recapping weekend escapades and lots of hair of the dog, has turned into sharing advice on everything from careers to motherhood to how to pick a cleaning lady.  I feel very lucky to be a part of this group of women!

Below is a little twist on eggs benny.  Enjoy!

What's in the fridge (for 2)
- Small tomato
- 1 tsp herbs de provence
- Bacon to your hearts content
- 2 tsp white vinegar
- 2 English Muffins
- 4 Eggs

Preheat oven to 350

Slice four slices of tomato and put on greased cookie sheet.  Sprinkle with salt and herbs de provence.
Place bacon slices on a separate cookie sheet

Place both cookie sheets in the oven at the same time and cook until bacon is crispy.  20-25 minutes. Let bacon cool on a plate lined with paper towels.

Meanwhile, bring a deep skillet of water to a boil.  Once boiling, add white vinegar.

Drop in eggs by cracking them individually into a small bowl then slowing dipping the bowl in the water, allowing the water to enter the bowl before dropping the egg in.  This helps to ensure that the egg congeals together (as does adding the vinegar).  Cook eggs for approx 4 minutes, depending on how you like your eggs, and remove with a slotted spoon.

Meanwhile (because cooking breakfast is all about multitasking), toast and butter the English muffins.  Then, top with the now dried tomatoes. 

Lastly, top with bacon then poached egg.  I just put one slice of bacon of each, and had the rest as a side.

Bon appetit!

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