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This post is a little late, but after finally sleeping in on Sunday I made one of my favorite brunch dishes. This was also the first brunch I made for Hubster about 5 years ago, I served it with my brunch salad and he thought I was crazy. Now, he loves the brunch potatoes I make with it and eats the salad without fuss.

Brunch Eggs

Brunch Eggs

 

Ingredients:
4 english muffins or bread, olive oil, 8 fresh basil leaves, 2 c. diced tomatoes, 4 eggs, 8 slices of provolone

Directions:
Coat four small Pyrex ramekins with olive oil. Mix fresh basil with diced tomatoes and divide mixture into each ramekin. Make a small well in the tomato mixture and then crack an egg into each well. Bake the ramekins until eggs are done to your preference (350°F for about 20 minutes). Turn off the oven, top each ramekin with a slice or two of provolone cheese, and place back in the oven for two minutes. Right before serving, flip ramekin over a toasted pumpernickel bread. Garnish with a fresh basil leaf and a sprinkle of grated provolone.

*Usually I serve this on english muffins, however I had a few slices of tasty pumpernickel.

What is your favorite type of bread to use in recipes?

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