brunch or breakfast

                                   

Baked Eggs

Ingredients

• 1 teaspoon vegetable oil
• 1 small shallot, thinly sliced
• 8 fresh eggs, room temperature
• 1 plum tomato, seeded and finely diced
• 1 tablespoon butter
• 1/3 cup 35% cream
• salt and pepper
• 1/2 bunch chives, finely sliced
• 4 slices of toast

Directions

1. Preheat oven to 350F.
2. Divide vegetable oil and shallots evenly among four oven proof wide-mouthed ramekins.
3. Gently crack 2 eggs per ramekin.
4. Top eggs evenly with tomato, butter and cream.
5. Season with salt and pepper, place in oven for approximately 8-10 minutes until whites of egg have set.
6. Remove from oven and garnish with chives, serve immediately with toast.

Recipe-Food Network

Roger Mooking

                                                                 

Italian Breakfast 

Ingredients

Italian Breakfast

• 1 litre tomato sauce
• 175 millilitres beer
• 60 millilitres olive oil
• 4 cloves garlic, sliced in two
• 8 eggs
• grated Parmesan cheese
• cracked pepper
• baguette

Polenta

• corn meal
• water
• grated parmesan cheese
• butter
• basil

Directions

Italian Breakfast

1. Preheat oven to 400F.
2. In a very hot cast iron saucepan, brown the garlic in olive oil. Add tomato sauce. Simmer for 8 to 10 minutes.
3. Crack the eggs carefully into the tomato sauce, making sure not to pierce the yolks. Cook in oven for 5 minutes at 400F. The egg yolks should not be fully cooked (hard).
4. Take out of oven, add Parmesan cheese to taste, a twist of pepper, and serve with polenta and a French baguette.

Polenta

1. For a creamy polenta, use one part corn meal to three parts of water. Bring the water to boil and sprinkle (pour) the corn meal into the water, whisking to prevent lumps. The polenta is ready when it no longer sticks to the side of the pan.
2. Add butter and Parmesan cheese to taste. Stir with a wooden spoon and add a generous handful of basil. Serve.

Recipe-Food Network

Martin Picard