Eggs Margherita

Some mornings I wake up starving. I literally do not have the time or the patience to make a nice breakfast, lest I might die of starvation. Those are the mornings I go out for brunch.

Every other morning, I really enjoy taking my time at home and putting together a special breakfast that usually involves dirtying up way too many pans, utensils and the blender, but that’s the price you sometimes pay for perfection.

I recently made a new egg dish, that was vaguely familiar, yet fully unique. I named it Eggs Margherita because of the ingredients used – tomato, basil, olive oil – which are staples in the famous Margherita pizza, as well as a slight nod to the chef. (My full name is Margaret ;)) The dish is sort of a variation of an Eggs Benedict or Eggs Florentine. It’s not complicated and is really delicious, especially if you use fresh garlic, really ripe tomatoes and lemon hollandaise. The kumato‘s I used were sort of the star. So glad I picked those up at Trader Joe’s on a whim!

Eggs Margherita

Ingredients:

  • 2 pieces of whole-wheat bread, toasted
  • 1 fresh clove of garlic
  • 1 tomato or kumato
  • 2 eggs
  • Extra-virgin olive oil
  • Dash of white vinegar
  • Salt and pepper

For hollandaise:

  • 1 egg yolk
  • 1 1/2 tsp fresh lemon juice
  • A few leaves of fresh basil
  • 4 tbsp unsalted butter, melted
  • Salt and pepper

Preparation:

As soon as your bread comes out of the toaster oven, rub it well with fresh garlic. The heat from the toast will help the garlic to release it’s juices and flavors onto the toast. Lightly drizzle the olive oil over the toast and top with a couple slices of tomato, per piece of toast.

To poach your eggs: Boil a pot of water in a saucepan and pour a dash of white vinegar into the boiling water.Vinegar helps the egg to hold its shape by causing the outer layer of the white to congeal faster. It’s a good way to help your poached eggs keep their form without adding much of an added taste. Depending on how hard you like your eggs, cook your eggs for about 2-3 minutes. This will make them firm, but the yolk will still spill out slightly when cut into.

To make your hollandaise: Add your yolk to a blender, and while it’s running, slowly pour in the melted butter. Blend until it’s a smooth, frothy sauce. Add in the lemon juice, fresh basil, and salt and pepper to taste and just blend until combined.

To assemble: Top tomato toasts with your poached eggs and then pour your hollandaise sauce over top, as much to your liking. Enjoy while warm.

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