CAPRESE BREAKFAST TOAST

On weekends my favourite thing to do is go for brunch. To me, it is like an event. I want to go somewhere with delicious menu items, whether it’s a signature dish or a classic. Good coffee is a must and maybe a mimosa and of course my friends.
However, going for brunch every week is not always possible, but that doesn’t mean I will settle for a bowl of cereal. When I’m not brunching on a patio, I still make myself a brunch worthy meal. One of my favourite breakfast items on my home menu are breakfast toasts. You can grabs whatever is in your fridge and top it with a poached egg, and voila! Breakfast is served.

CAPRESE BREAKFAST TOAST
Equipment
- blender
Ingredients
- 1 slice organic rye bread
- 1 clove garlic
- 2 tbsp olive oil for drizzling
- 1 pint cherry tomatoes
- ¼ cup fresh burrata cheese
- 1 egg poached
- 1 tsp vinegar
- salt & pepper to taste
Basil Parsley Oil
- ¼ cup basil
- ¼ cup parsley
- ¼ cup olive oil
Instructions
- Preheat oven at 350ºF.
- Put the bread on a cookie sheet and drizzle with olive oil. Bake for 10 minutes until toasted. Rub the toast with the clove of garlic while hot.
- In a frying pan on medium heat, add the cherry tomatoes with a drizzle of olive oil. Sprinkle with salt and pepper and fry until tomatoes soften. Take off heat. Don’t overcook or they will turn into mush.
- Poach egg in boiling water with 1 tsp. of vinegar for 3 minutes. Remove from water and put on a paper towel to absorb the water.
- In a blender, add a handful of parsley and basil. Add 1/4 cup olive oil and a pinch of salt. Blend into a puree.
- Spoon burrata on the toast. Sprinkle with salt and pepper. Top with cherry tomatoes. Place the poached egg on top and drizzle the basil-parsley oil over the egg.
- Serve immediately.