Eggs Rothko I made a version of one of my favorite breakfasts from one of my favorite Brooklyn brunch spots, Egg, this morning.  Instead of the brioche I used a the bread we had on hand, and it turned out spectacular.  You can alternatively follow these directions that I found after the fact, which involves making it on the stove, but I haven’t figured out how to use the grill on my oven so I opted to bake the whole thing in there. Ingredients (serves 2): 2 thick sliced of bread, with a hole cut out of the center 2 eggs 2 tomatoes Fresh thyme, salt, and pepper A few slices of nice cheddar Olive oil and butter Cut the stems of the tomatoes and make a small hole.  Fill with fresh thyme, salt, pepper, and a little olive oil.  Bake this for about 10 minutes at 200C / 375F while you get the rest ready. Butter one side of the bread and make a hole slightly smaller than the size of the egg.  Pull the baking tray with the tomatoes out of the oven and put the bread on, butter side down.  Crack an egg in the center of each slice, cover with a bit of cheese and some fresh herbs, salt and pepper.  Bake for about 5 minutes until the egg white is cooked through and the cheese is bubbling. High-res

Eggs Rothko

I made a version of one of my favorite breakfasts from one of my favorite Brooklyn brunch spots, Egg, this morning.  Instead of the brioche I used a the bread we had on hand, and it turned out spectacular.  You can alternatively follow these directions that I found after the fact, which involves making it on the stove, but I haven’t figured out how to use the grill on my oven so I opted to bake the whole thing in there.

Ingredients (serves 2):

  • 2 thick sliced of bread, with a hole cut out of the center
  • 2 eggs
  • 2 tomatoes
  • Fresh thyme, salt, and pepper
  • A few slices of nice cheddar
  • Olive oil and butter

Cut the stems of the tomatoes and make a small hole.  Fill with fresh thyme, salt, pepper, and a little olive oil.  Bake this for about 10 minutes at 200C / 375F while you get the rest ready.

Butter one side of the bread and make a hole slightly smaller than the size of the egg.  Pull the baking tray with the tomatoes out of the oven and put the bread on, butter side down.  Crack an egg in the center of each slice, cover with a bit of cheese and some fresh herbs, salt and pepper.  Bake for about 5 minutes until the egg white is cooked through and the cheese is bubbling.

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