ROASTED TOMATO, CREAMY EGGS AND BASIL OIL

Perfect weekend veggie brunch, impress your friends and family with this one. I was inspired by Jamie Oliver’s roasted tomato risotto plating, it looks fancy but trust me it isn’t hard to make. This dish showcases simple ingredients that pack a punch.


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ROASTED TOMATO, CREAMY EGGS AND BASIL OIL

Total Time30 mins

Course: Breakfast, brunch

Servings: 2

Ingredients

Roasted Tomatoes

  1. 2 large tomatoes

  2. 2 garlic cloves

  3. olive oil garlic if you have

  4. salt and pepper

Basil Oil

  1. 1 small handful fresh basil leaves

  2. 1/4 cup olive oil extra virgin if you have

Creamy Eggs

  1. 5 fresh eggs

  2. 1 tbsp butter

  3. 10 grams parmesan

  4. salt and pepper

Instructions

Preheat the oven to 200C

Cut the cores out of the tomatoes and stuff the hole with a garlic clove. Place them cut side down in a small baking dish, season and drizzle with olive oil. Roast for 25 min or until bursting open.

For the basil oil, in a wizzy (blender, food processor,nutribullet) blitz up the basil leaves and olive oil until vibrant green.

In a bowl whisk your eggs with finely grated parmesan, salt and pepper.

Just before the tomatoes are ready, heat a pan on low and add your eggs with the butter. Slowly stirring continuously on a low temp until creamy.

For plating, serve the roasted tomato on a bed of the creamy eggs, drizzle with the basil oil and finish with some parmesan shavings. Serve with crusty bread.

#breakfast #brunch #vegetarian