Incanto for dinner last night to celebrate with the boy. We had a really offal dinner that included Pigs Trotters, Calf Kidneys and Lardo. Waking up this morning, I was craving some bacon and eggs and remembered this breakfast that I used to make in college when I had a late morning. You toast some bread, rub some garlic over it, add cheese and a fried egg on top. Add a side of bacon and a mimosa and you're off to a great Saturday.
2 slices of a baguette, on an angle
Salt and Pepper
1 clove of garlic, pealed
1 tbsp. tomato paste
2 sprigs of thyme, leaves removed
4-6 slices of Gruyere cheese
chives for garnish
Preheat an oven to 350F. Line a baking sheet with aluminum foil. Put the bread on the baking sheet and drizzle a bit of olive oil and salt and pepper. Toast the bread for 4ish minutes, until it starts to get a nice golden color but is still a bit soft in the middle of the bread. Rub the bread with the garlic and then spread the tomato paste on the bread in a even layer. Season the bread with more salt and pepper, also add the thyme leaves. Top with the slices of cheese and put back in the oven for a few minutes to melt the cheese.
While the cheese is melting on the bread, fry 2 eggs in a skillet, to your preference (I like sunny side up with a runny yolk but you can scramble them as well).
Top the cheese toast with the eggs and garnish with chives. Add a slice or two of bacon and you have a great weekend brunch.