brunch

Every Sunday I tell myself I am going to wake up and whip up an amazing brunch for the hubby and I, and by the time I work my way down my mental to-do list, I am too overwhelmed… this past weekend though I was excited to put together a brunch that tasted like it took MUCH more time than it did.

The key to this meal – the best ingredients you can find.  I went to the farmer’s market at 9am and bought farm fresh eggs, Early Girl tomatoes (that no joke you could smell when walking by their stand… I didn’t even know tomatoes could smell amazing!??!), and Levain rustic bread from the Manresa Bread Project.  By 11am I was home from errand running and was eating this meal by 11:30am… doesn’t get much better than that!

Charred Tomatoes and Toast 

• 4 Slices Rustic Bread
• 4 Tomatoes
• 1 Clove of Garlic, peeled and sliced in half
• 4 Eggs
• Salt and pepper
• Olive Oil

1. Toast your bread (you could put it in the toaster, but I toasted in in a pan on the stove)
2. Remove from heat and rub sliced end of garlic on bread.
3. Brush olive oil on bread.
4. Slice tomatoes in half (I sliced the ends off too, just because I’m weird about them)
5. Brush sliced end with olive oil.
6. Heat a pan over medium heat and once pan is warm place tomato, sliced side down on pan.
7. Don’t move and let them cook for 3-4 minutes (until charred).
8. Remove tomatoes from pan and place 2 atop each piece of bread.
9. Drizzle some olive oil in a pan and crack eggs into pan.  Sprinkle with salt and pepper.
10. Let eggs cook, undisturbed for 2-3 minutes (until egg white sets)
11. Remove eggs once finished and place atop tomatoes and toast

Now what is the best thing to wash this meal down with? My easy go to brunch drink – a Michelada Cubana!

Michelada Cubana 

• 1 Corona 
• Fresh squeezed lime juice (of 2 limes)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon soy sauce
• 4-5 dashes of Tabasco (or more if you love it really hot)

1. Rim a glass with lime juice and salt. 
2. Mix ingredients listed above and pour into glass.

*I premixed this drink in a pitcher when I got home and refrigerated it while I was making brunch.  Once the eggs were cooked I poured it into the salt rimmed glass and was good to go!