The Bored Vegetarian

Open-Faced Egg Sandwich inspired by the “Tomato Burger” from Blue Hill (via NYT’s Recipe)As some of you may know, my day/night/weekend job is as an event planner for a catering company here in Brooklyn.  Part of what I do is discussing menu ideas with couples/clients and discussing how to bring their backgrounds, family recipes and inspiration from their favorite restaurants into their menu.  Recently a couple had mentioned how much they love Blue Hill Farm’s “tomato burger,” so I had our chefs do a take on it for their tasting.  I got to sample it myself and was so obsessed with the balance of sweetness from the “bun,” the savory tomato and the creamy goat cheese, I made a mental note to try it at home.  As someone who loves savory and sweet breakfast foods together (“don’t judge me!” I exclaimed as I dumped syrup all over my eggs and potatoes the other morning), I thought this would be perfect with a delicious sunny side up egg on top.  Serves 4
For the “bread”1/3 cup + 1 Tbsp Almond Flour1/3 cup + 1 Tbsp All-Purpose Flour3/4 cup Powdered Sugar2/3 cup Extra Virgin Olive Oil (honestly, I would recommend using less than their recommendation - it turned out a lot heavier and greasier than I would have liked.  Might reduce as much as half next time.) 1/2 tsp Salt4 large Egg Whites, lightly beaten Preheat oven to 325.  Coat a 9x9 baking pan with cooking spray.  In a bowl, whisk together dry ingredients.  Pour in egg whites and whisk with dry ingredients until combined.  Continue to whisk and slowly add olive oil in a stream.  Pour into baking pan and bake on middle rack for 20-25 minutes or until golden yellow.  Remove from oven and allow to cool.Tomato Filling: 2 pounds ripe Tomatoes1 cup Sundried Tomatoes in oil, drained and finely chopped1/4 Tbsp Shallots, finely chopped1/2 Balsamic VinegarCut a shallow x in the bottom of the tomatoes.  Blanch in boiling water for 30 seconds.  Remove from heat and run under cold water.  Skins should easily slip off.  Remove seeds and chop into a small dice.  In a bowl, toss together diced tomato, sundried tomato, shallots, balsamic vinegar and season with salt and pepper.  Goat Cheese Filling:2/3 Goat Cheese, room temperature6 Tbsp Mascarpone Cheese, room temperature 2 Tbsp chopped Chivespinch of saltStir together all of the ingredients and set aside.Egg:4 Eggs2 TbspSalt & Pepper to tasteFresh basilMelt butter in a pan.  Crack eggs into pan and cook on low/medium heat until whites begin to firm up.  Cover with lid until whites are about done.  Season with salt and pepper.To assemble:Cut a four rounds out of the “bread.”  Layer each with some of the goat cheese, a generous amount of the tomato filling, fresh basil and top with an egg.  Serve hot.  Hey! You should like The Bored Vegetarian on fb! View high resolution

Open-Faced Egg Sandwich inspired by the “Tomato Burger” from Blue Hill (via NYT’s Recipe)

As some of you may know, my day/night/weekend job is as an event planner for a catering company here in Brooklyn.  Part of what I do is discussing menu ideas with couples/clients and discussing how to bring their backgrounds, family recipes and inspiration from their favorite restaurants into their menu.  Recently a couple had mentioned how much they love Blue Hill Farm’s “tomato burger,” so I had our chefs do a take on it for their tasting.  I got to sample it myself and was so obsessed with the balance of sweetness from the “bun,” the savory tomato and the creamy goat cheese, I made a mental note to try it at home.  As someone who loves savory and sweet breakfast foods together (“don’t judge me!” I exclaimed as I dumped syrup all over my eggs and potatoes the other morning), I thought this would be perfect with a delicious sunny side up egg on top.  

Serves 4

For the “bread”

1/3 cup + 1 Tbsp Almond Flour
1/3 cup + 1 Tbsp All-Purpose Flour
3/4 cup Powdered Sugar
2/3 cup Extra Virgin Olive Oil (honestly, I would recommend using less than their recommendation - it turned out a lot heavier and greasier than I would have liked.  Might reduce as much as half next time.
1/2 tsp Salt
4 large Egg Whites, lightly beaten 

Preheat oven to 325.  Coat a 9x9 baking pan with cooking spray.  In a bowl, whisk together dry ingredients.  Pour in egg whites and whisk with dry ingredients until combined.  Continue to whisk and slowly add olive oil in a stream.  Pour into baking pan and bake on middle rack for 20-25 minutes or until golden yellow.  Remove from oven and allow to cool.

Tomato Filling:

2 pounds ripe Tomatoes
1 cup Sundried Tomatoes in oil, drained and finely chopped
1/4 Tbsp Shallots, finely chopped
1/2 Balsamic Vinegar

Cut a shallow x in the bottom of the tomatoes.  Blanch in boiling water for 30 seconds.  Remove from heat and run under cold water.  Skins should easily slip off.  Remove seeds and chop into a small dice.  In a bowl, toss together diced tomato, sundried tomato, shallots, balsamic vinegar and season with salt and pepper.  

Goat Cheese Filling:

2/3 Goat Cheese, room temperature
6 Tbsp Mascarpone Cheese, room temperature 
2 Tbsp chopped Chives
pinch of salt

Stir together all of the ingredients and set aside.

Egg:

4 Eggs
2 Tbsp
Salt & Pepper to taste

Fresh basil

Melt butter in a pan.  Crack eggs into pan and cook on low/medium heat until whites begin to firm up.  Cover with lid until whites are about done.  Season with salt and pepper.

To assemble:

Cut a four rounds out of the “bread.”  Layer each with some of the goat cheese, a generous amount of the tomato filling, fresh basil and top with an egg.  Serve hot.  

Hey! You should like The Bored Vegetarian on fb!

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