About time to finally move-in!

Last famous words.
In my last post, I mentioned about some “small renovations” in my new apartment. Eventually, the renovation was not really THAT small nor short. As it usually happens, this kind of things take always longer than expected. My beloved, brand new kitchen requited a lot of extra work because we had to fix some structural issues first, but I’d say it was totally worth it.
After a month since the notary deed, I can finally say I now have fully moved-in!

Last Sunday, I could finally enjoy my first brunch at home, cooked in my new kitchen! Freshly-baked bread and a special new recipe for #thebreakfastseries or a lazy, Sunday brunch. I decided to name this delicious brunch-breakfast treat Eggs à la Brigitte, or simply Eggs Brigitte, after the person who came up with this recipe. And the idea is quite similar to the well-known Eggs Benedict, but instead here we are going to use freshly-baked brown bread, and prepare some folded Lacy Eggs or Bulls-eye Eggs (uova all’occhio di bue, for the Italian friends). No sauces involved, but instead a nice, healthy combo of red onions, tomatoes, olive oil and Italian herbs.
The original recipe uses crispy-baked bacon, but here I offer also a pescatarian version using baked-smoked salmon.

What are you waiting for? Check the recipe below and enjoy!

Eggs à la Brigitte (original version with crispy bacon).

EGGS à la BRIGITTE (EGGS BRIGITTE)

Ingredients (for 1 serving)

2 eggs
2 small tomatoes
1/2 red onion
breakfast bacon or smoked salmon
Italian herbs (parsley, oregano, basil, chives)
fresh chives
olive oil
salt to taste
1 slice of (freshly-baked) brown (or white) bread


Cook the veggies and bacon/salmon

Start with chopping the onion and cutting the tomatoes in quarters. Then, in a pan add a bit of olive oil and bake the onion first, until golden. Then, move the onions in one corner (1/3) of the pan, add the tomatoes with a pinch of salt in another 1/3 of the pan, and the bacon or salmon in the remaining 1/3 of the pan. Bake at medium heat until the tomatoes start to soften and the salmon/bacon becomes crispy.


Cook the eggs

Move the veggies and salmon/bacon on half a side the pan and crack 2 eggs on the other half of the pan. Add a pinch of salt on eggs and some Italian herbs on all ingredients. While the eggs cook, keep stirring the other ingredients to avoid to burn them. When the eggs start to thicken, fold them in a quarter of the pan and continue to cook on both sides, until they get a nice golden/brown color.


Serving

In large plate, place one slice of bread, then add on top the folded Lacy Eggs and last the mix of veggies and salmon/bacon. Sprinkle with chopped, fresh chives.

Buon appetito!

Eggs à la Brigitte (pescatarian version with baked-smoked salmon).

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