Here is a simple yet stylish brunch recipe for a weekend morning. Real Food's pick: baked cheese and egg toast.
Sourdough is slowly toasted in a pan until chewy and light, then topped with cheese and boiled eggs. Creamy avocado and tomato are added for a fresh, vibrant flavor.
Particularly notable is the fragrant basil pesto, balanced by the sweet-and-tangy notes of honey and balsamic.
Just one bite captures the feel of a brunch café. The combination of a crispy exterior and soft interior makes it a great choice for a light morning meal or a weekend brunch.
When cooking, toast the cheese slowly over low heat to achieve a crispy, nutty finish. The avocado and tomato can be omitted for a simpler version, depending on preference.
Ingredients (serves 1–2)
3 slices sourdough (or multigrain bread), 2–3 eggs, 4 tablespoons Grana Padano (grated), 1/2 avocado, 1–2 tablespoons basil pesto, 1 tomato, a little olive oil, a pinch of black pepper, a drizzle of honey, a little tomato-basil balsamic (optional)
Directions
1. Slice the multigrain bread into 2-centimeter-thick pieces. Bring a pot of water to a boil, add the eggs and cook for about 12 minutes. Cool the boiled eggs in cold water, then peel and cut in half.
2. Drizzle olive oil in a pan and toast the bread until golden brown. Peel the avocado and slice it. Slice the tomato as well.
3. Over low heat, place a generous amount of cheese in the pan, lay the halved boiled eggs on top and cook together until golden.
4. Spread basil pesto over the toasted sourdough, then layer on the tomato and avocado slices.
5. Place the baked cheese and egg on top, then drizzle with tomato-basil balsamic, honey and black pepper to finish.
Source: Woori's Table
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