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