Weekend brunch is really hot right now. We’re sharing two recipe ideas to serve at your upcoming Let’s Do Brunch! We made Tomato + Fried Eggs & Toast With Herb Goat Cheese served with Brut Rosé Mimosas. Cheers!
Let’s Do Brunch: Tomato + Fried Eggs & Toast With Herb Goat Cheese + Brut Rosé Mimosas
When it comes to putting together a rock solid brunch there is only one rule. The food fare has got to be exceptionally good. And when you’re combining the best possible selections from both breakfast and lunch offerings the sky is the limit. This time in the kitchen I have taken a lighter approach for this brunch idea recipe. This idea came to me as I was harvesting fresh sun-warmed tomatoes from our home garden. Recently, Roma tomatoes have been a constant culinary theme for the last month or so, and honestly, I couldn’t be happier. There is something very satisfying about a perfectly ripened Roma tomato isn’t there? I think so.
I love everything about Roma tomatoes and most tomatoes in general. Early mornings, when I am watering the tomato plants, I luxuriate in the smell emanating robust and earthy from the tomatoes, the whole plant is pleasantly redolent. Have you smelled the leaves of a producing tomato plant? For me, it’s hypnotic, like the best Solanum Lycopersicum aphrodisiac ever! Can you tell that I have a thing for tomatoes? Maybe you picked up on it? And don’t get me started on heirloom tomatoes.
Tomato + Fried Eggs & Toast With Herb Goat Cheese
- 2 slices Whole Bread, toasted
- 3 Roma Tomatoes, sliced
- 1 medium Red Onion, sliced
- 1 Serrano Pepper, sliced
- 1 Jalapeño Pepper, sliced
- 1/2 cup chopped Deli Turkey (optional)
- Sea Salt
- Freshly cracked black peppercorns
- 2 tablespoons Olive Oil Garlic Mayo (See recipe down below)
- Serve with Herb Goat Cheese (See recipe down below)
- 1 tablespoon Extra Virgin Olive Oil
- 2 Eggs
Prepare Olive Oil Garlic Mayo and Herb Goat Cheese ahead of time.
Toast bread and slice on a diagonal, set aside. Slice Roma tomatoes, add sea salt and black pepper to taste. Add a tablespoon of EVOO to a small skillet over med-high heat. When the oil is hot add sliced red onions and sauté onions until they have wilted, add chopped deli turkey and slightly brown. Remove turkey and onions with a slotted spoon and place on paper towels to absorb excess oil. Thinly slice Serrano and Jalapeño peppers. Spread Olive Oil Garlic Mayo or Herb Goat Cheese onto each piece of toast, add tomatoes, turkey and red onions and top with peppers. You can also drizzle with good olive extra virgin olive oil. Serve.
How to make Olive Oil Garlic Mayo
- 1 large egg + 1 egg yolk, room temperature
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic, roughly minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Chipotle sea salt
- 1/2 teaspoon freshly cracked black peppercorns
- 1 cup of good grade Extra Virgin Olive Oil
*Pro-tip use fresh organic eggs, the results will be well worth it. Also, use a good grade of extra virgin olive oil. Same goes for the Dijon mustard. Grey Poupon Harvest Coarse Ground is an excellent selection and not too pricey. Good in, good out. Right?
Into the food processor add egg, egg yolk, freshly squeezed lemon juice, roughly minced garlic, Dijon mustard, Chipotle sea salt, freshly cracked black peppercorns until the ingredients are fully incorporated. With the food processor still on remove the cap located in the center of the lid and little by little begin to add the EVOO. The mixture will begin to build into a thick consistency. Stop and taste, adjust sea salt and black pepper. This recipe can be made ahead, but now more than a week. A day or two is best.
Herb Goat Cheese
- 10.5 ounces Chevrai Fresh Goat Cheese
- 3-4 tablespoons extra virgin olive oil
- 1 large clove garlic, minced
- 1 tablespoon fresh picked rosemary
- 1 tablespoon freshly picked thyme
- 4 large fresh picked basil leaves, roughly chopped
- pinch sea salt
- 1/8 teaspoon freshly cracked black peppercorns
This recipe begins and ends with a good quality goat cheese. I used a Marker’s Mark brand we got at Sam’s Club it is a good start but as with most things, there is always room for improvement. This recipe calls for a soft goat cheese like a goat brie, which once you get beneath the thin rind is sweet, delicate and luscious. I also recommend a good Bonne Bouche goat cheese, you won’t be disappointed.
Into a food processor add goat cheese, garlic, herbs, sea salt, and black peppercorns. Pulse until the mixture is well combined. With the machine still running, through the porthole add the EVOO a tablespoon at a time. Stop the food processor and remove the lid. Taste and adjust sea salt and black peppercorns to taste. Spoon Herb Goat Cheese into a serving dish and drizzle with EVOO.
Brut Rosé Mimosas
Want to take you mimosa game to the next level? Of course, you do! So, do this, forgo the usually champagne treatment and use a Brut Rosé or Cava Rosé. And if you have the time and you love the folks you’re feeding taking the time to make freshly squeezed orange is always a good thing. When in season grab a dozen Valencia oranges, I don’t think there is no better orange. Believe that!
- Orange Juice, fresh squeezed preferred
- Brut Rosé or Cava Rosé
- Garnish: slices of orange, Meyer lemon or a fresh sprig of thyme.
Into a standard rocks glass add a large ice cube. Add equal parts orange juice and Brut Rosé or Cava Rosé. Give it a single slow swirl. Serve.
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