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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.
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.
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.
Salt & Pepper to taste
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.
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.
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