Friday, February 11, 2011

Italian-Style Eggs w/ Oven-Dried Tomatoes, Wilted Spinach, & White Bean Purée

What are the possibilities for vegetarian brunch? For me, the key is thinking about the classics and then giving them a twist. Here I have taken a few cues from eggs sardou, a nod to the classic benedict, and then turned the whole thing it on its head. I switched out some ingredients and flavors to create an Italian-inspired version of those brunch mainstays. Imagine a grilled slice of rustic bread topped with creamy white beans, garlicky spinach, smoky tomatoes, and a perfectly cooked egg. It makes me wish it was Sunday morning right now.

Oven-dried tomatoes:

3 roma tomatoes
smoked salt
sugar
olive oil

Peel tomatoes and slice into 1/2 inch slices. Arrange slices on a baking sheet. Sprinkle each with a little smoked salt, a little sugar, and then drizzle the top with olive oil. Place under the broiler for about 8-10 minutes or until the top of the tomato begins to blacken. Set aside to cool.

Wilted spinach:

olive oil
2 cloves garlic (thinly sliced)
2 handfuls fresh spinach
3 tablespoons water
salt & pepper

Heat a large frying pan over medium heat. Add three tablespoons of olive oil. Once the oil begins to smoke, throw the garlic into the pan and remove pan from the heat. The garlic will continue to cook in the hot oil. Once the garlic is toasted, pour in a few tablespoons of water to stop the cooking. Toss the spinach in the warm dressing until it wilts. Season with salt and pepper.

White bean purée:

1 can cannellini beans (or 1 cup prepared dry beans)
1 clove of garlic
zest from 1 lemon
1 tablespoon fresh herbs (oregano or rosemary)
1 tablespoon champagne vinegar
1 teaspoon white miso
3-4 tablespoons olive oil
salt & pepper

Place all ingredients except the olive oil, salt, and pepper into a food processor and blend until ingredients are broken down. Add enough olive oil to loosen the consistency and blend until smooth. Season with salt and pepper.

To assemble:
In a cast-iron grill pan, grill slices of Italian bread that have been brushed with olive oil. Once the bread is toasted, spread white-bean purée on to each slice. Top that with spinach, oven-dried tomatoes, and an egg cooked to your liking. Garnish with parmesan cheese.


5 comments:

glorious sandwiches said...

Ooo. So gorgeously stacked.

Cowgirl said...

Mmmmmmm....me likey !

Anna Savino said...

i will never get tired of these kind of sandwiches!

Bea said...

wow this sounds so good. can't wait to cook it for myself. question though, isn't parmesan cheese not vegetarian? because calf rennet is used? or am i completely wrong?

sheila @ Elements said...

Oooooh yummy!!! I'm making this as soon as possible!!! Sounds so good...perfect in fact!! Thanks so much for sharing the recipe! :)