This weekend I made two – yes, two – accidental brunches. They were both variations on a theme, and nothing I had ever done before… so it was a lot of fun!
My boyfriend made me breakfast last weekend, so I had a lot of breakfast-type food left over (which I don’t normally have around the house). I also had some cherry tomatoes, which are not my favorite. However, I didn’t want them to go to waste, so I decided to get creative with what I had around the house and make myself something (hopefully) delicious.
Key Ingredients:
- Eggs
- Cherry Tomatoes, halved
- Turkey Sausage, cut into slices
- Mozzarella
- Butter
- Saute turkey sausage and cherry tomatoes in a bit of butter until the sausage is browned and the tomatoes are soft and ready. Put them on a plate.
- Make two eggs sunny-side up (so the white part is thoroughly cooked but the yolk is still runny) with salt, pepper, and Beau Monde on top. (I always use this seasoning when I cook eggs. I highly recommend you try it out!) Put the eggs on the plate.
- Cut the mozzarella into thin slices, and place this on the plate as well.
- Enjoy!
Big bites with a little of everything here... so good.
This morning, I still had cherry tomatoes and eggs to work with, but I had some leftover spinach as well, from a salad from last night. Having dreamt about the amazing breakfast I had yesterday ALL DAY, I decided I’d try to do another variation on that theme!
I stopped by the bakery on my way back from yoga and got a multigrain baguette to add something a little substantial to the meal, came home and got to experimenting. I was inspired by my favorite breakfast dish of all time – the Caprese Benedict from Orange in Chicago (which you all MUST try). And let me tell you, I’m so glad I played around with this breakfast again. Though I used many of the same ingredients, this was a completely different meal – and it was GREAT!!
Key Ingredients:
- Whole-grain baguette (or some other sort of delicious bread)
- Spinach
- Cherry tomatoes, quartered
- Eggs
- Butter
- Balsamic Vinegar
- Mozzarella
- Cut baguette into 1/2 inch thick slices, and toast it. Place four on a plate (to make a square).
- Cut slices of mozzarella and place on top of bread.
- Saute cherry tomatoes and spinach in a little bit of butter in a frying pan. Once the tomatoes are warm and a bit soft, and the spinach is dark green and thoroughly cooked, splash a bit of balsamic on top, stir a bit, and take off the heat. Put this mixture on top of the bread/mozzarella on the plate.
- Without cleaning out the frying pan, cook two eggs sunny-side up with salt, pepper, and Beau Monde in the juices left over from the spinach/tomato combination. Place the eggs on top of the plate to finish the dish.
- Die with happiness at how good this dish is. Amazing.
Best breakfast I've had in a long time.
Nom Nom Nom
Happy Eating!
Ashley
“I stopped by the bakery on my way back from yoga and got a multigrain baguette…” Haha – For a second I thought I was reading SWPL.
Sounds very good. However, I humbly submit one correction: I believe they were grape tomatoes. I know this because I don’t typically buy cherry tomatoes unless they are small in size or the only mini-tomato option. In my experience, grape tomatoes tend to be smaller, firmer and sweeter than cherry tomatoes. Although this is based on what I find in the grocery store; I have had home-grown cherry tomatoes that would rival any type of mini-tomato in both sweetness and firmness. Makes me wonder if garden fresh grape tomatoes would be proportionally better…
Also, I noticed that in the first recipe you chose to halve the grape tomatoes while in the second you specify quartered. Was this a taste choice, or was this an effort to break your least favorite component of the dish into smaller, easier to ignore pieces? I find that quartering grape tomatoes is not only tedious, but then you tend to lose all of the gooey, seedy, tomatoey goodness inside and are only left with the less-flavorful fleshy part.