We’re surrounded by chickens… because the eight baby chicks we picked up in June have somehow multiplied into eighteen. I don’t know how it happened.
We officially fail at chicken math.
Sunday was a big morning at the RGB: it was the day fifteen baby chicks were old enough to move from the brooders in the garage to the covered run out back. To friends of the RGB who were here on Saturday, we’re sorry you didn’t get a chance to see the itty bitties! That just means you have to visit again SOON before they grow up.
Back inside, while Mr. RGBistro worked on Sunday night dinner, I got started on Sunday brunch: a modified version of a baked recipe I had just seen on Lynne’s blog. Wouldn’t you know, we just happened to have some mint and basil in the garden. And leftover tomato sauce and sourdough from Saturday night’s dinner.
If you’re making brunch for a crowd, baked eggs are an easy way to go because everyone’s plate will be ready at the same time. The technique is basic and the ingredient combinations are endless. We added tomato sauce and mozzarella cheese to ours because that’s what we happened to have.
Baked Eggs on Sourdough with Tomato Spread and Basil-Mint Pesto
Fresh mint and basil pesto help to accent an Italian baked egg with sourdough, garden tomato sauce and fresh mozzarella cheese.
~ Serves 2 ~
~ Ingredients ~
- 1 teaspoon unsalted butter, melted
- 1 cup lightly packed fresh basil leaves
- ½ cup lightly packed fresh mint leaves
- 2 cloves minced garlic
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 slices sourdough baguette (1/2 inch thick), cut to fit baking dishes if necessary
- ¼ cup garden tomato sauce
- 2 tablespoons fresh mozzarella cheese
- 4 eggs
~ Preparation ~
Preparation Time: 30 minutes
- Preheat oven to 350˚F. Butter two gratin dishes (large enough to hold two pieces of sourdough bread) and placed on a rimmed baking sheet. Pulse the basil and mint in a food processor until finely chopped. Add the garlic, salt and pepper and pulse to combine. With the processor running, slowly add the olive oil.
- Toast the baguette slices and spread with garden tomato sauce. Then make a ring on each piece of bread with mozzarella cheese (to keep the egg yolk from sliding off).
- Break the eggs, one at a time, into a small cup and gently pour one egg into the cheese ring over each slice of toast. Top each egg with about 1 teaspoon of the basil-mint pesto and gently spread to cover.
- Bake the eggs for 12 to 16 minutes or until the egg whites are set and the yolks are to your preferred doneness.
- Serve immediately.
Source: Adapted from Chicken and Egg (modified to accommodate available ingredients).
A variation of this recipe (and one that sticks closer to the book) has also been posted by:
Lynne | Cook and Be Merry