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Author Notes: This is one of my favorite combinations for breakfast or brunch (or any time of day really) I use my recipe for tomato jam and a roasted garlic and lemon aioli and layer it on crusty bread and top it off with a poached egg. —sdebrango
Food52 Review: Sdebrango is definitely a master of the deliciously messy finger-licking sandwich. The tomato jam has a nice sweet and savory flavor with lovely acidic brightness from the balsamic, and on a crusty piece of baguette, with egg yolk running into it, it's quite delicious. The aioli adds extra richness and a mellow roasted garlic flavor. The combination of the tomato and the aioli actually tasted a bit like French dressing, but in the very best, fanciest possible way. With all the elements, this is a better lazy day brunch than a true breakfast, especially (just as an example) if you haven't had coffee yet and you're trying to keep your eye on a new puppy: I burned the first round of garlic, botched my first round of aioli, and several of my eggs looked like alien babies. But, it was worth it for the end product. —fiveandspice
Tomato Jam and poached eggs
- olive oil to coat pan
- 2 cups chopped tomato, (use whatever kind of tomato you like include juices seeds everything)
- 1 shallot chopped
- 1 tablespoon balsamic vinegar
- 1 baguette
- 4 eggs
- Basil to garnish
- To make the tomato jam, heat your fry pan coated with olive oil, add the chopped shallot and saute until the shallot is translucent.
- Add the chopped tomato let it cook until tomato becomes soft. Add the balsamic vinegar continue cooking for a few minutes it should resemble a jam in consistency, Salt and pepper to taste.
- Cut your bread in half lengthwise Spread some aioli on the bread then spread with the tomato jam Close the baguette and wrap in foil place in warm oven (170-200 degrees) until eggs are done. You can also toast your bread in the oven, spread with the aioli or butter and place under the broiler until nicely browned. Then spread with the tomato jam. Whatever your preference.
- Poach your eggs If you don't have an egg poacher just use a fry pan filled 3/4 full with water, salted. Break your egg into a ramekin and carefully add each egg to the boiling water. I let them cook about 3 minutes yolk will be very soft.
- Remove bread from oven open it up and place your eggs on top of the tomato jam, drizzle with aioli and chiffonade the basil and garnish.
- 2 egg yolks
- 1 large clove of roasted garlic
- 1/2 cup Minus 2 tbs vegetable oil
- 1/4 cup olive oil
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- white or black pepper to taste
- Optional - 1/2 tsp lemon zest (if you like it lemony)
- To roast the garlic take several cloves with the skin on lay on aluminum foil, drizzle with olive oil, make a packet with the foil. Place on baking sheet and bake in a 350 degree oven for approximately 10-15 minutes. Add to the blender the two egg yolks, lemon juice, butter, salt, pepper and garlic and optional lemon zest, blend until smooth. With blender on slowly add the oil until it becomes creamy and thick. Adjust seasoning and citrus to taste.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Use of Aioli