Brunch in our house often consists of waffles, but sometimes we like to create a savory main dish. But of course we add a sweet side (almond kringle, anyone?!). The star of this particular brunch though is the slow roasted tomatoes and the herby olive oil that is then whipped with feta cheese. OMG. The whipped feta is bursting with flavor that adds such a delicious, complex layer to the eggs & toast.
*The tomatoes, whipped feta and mushrooms can all be made up to a day in advance. Adjust cooking time though so that the vegetables do not get too soft when you’re reheating them.
- 5 Eggs
- 20 Plum Tomatoes
- 2 Garlic Cloves, minced
- 1 sprig fresh Rosemary
- 2 sprigs fresh Thyme
- 1/2 cup Extra Virgin Olive Oil
- 1/2 container Mushrooms, sliced
- 3 tbsp Milk
- 6 oz Feta Cheese, crumbled
- 2 tbsp Water
- 4 Slices of Grainy Bread, sliced & toasted
- Fresh Basil
- Salt & Pepper, to taste
Preheat the oven to 350 degrees F. In a pyrex pan, roast the tomatoes in the olive oil with the garlic, fresh rosemary and 1 sprig of thyme for 25 minutes.
When the tomatoes are done cooking, place the tomatoes in a separate bowl and throw out the herbs. Reserve the tomato oil.
Add the feta and the water to the tomato herb oil. Using an immersion blender, mix well until smooth.
Place a medium, non-stick skillet over low to medium heat. Cook the mushrooms in the sauté pan, seasoned with olive oil, leaves of 1 sprig of thyme and salt & pepper. Set the mushrooms aside in a small bowl.
In the same non-stick skillet, heat a small amount of butter or olive oil over low heat. While the skillet is heating, crack the eggs in a a bowl and beat them just until the yolks and whites are combined. Add the milk and season with salt & pepper. Pour the eggs into the skillet. The key for silky, creamy eggs to cook them low and slow, stirring frequently and breaking up the curds as they form. It will take time, but it will be worth it. Season to your liking as they’re almost done cooking.
Toast the bread.
Serve the eggs hot with the tomatoes, mushrooms, and whipped feta. Garnish with the fresh basil.