I had the day off and have been dying to try this recipe that I found on The Londoner. I love Rose's blog for so many reasons, but mostly because the recipes are so unique and I love experimenting (much to the dismay of my boyfriend). I made some minor changes to the recipe to work with what I had in the kitchen.
I didn't have an actual skillet so I improvised and grabbed a pie dish that i've used more for buffalo chicken dip than pie. Come to think of it, I don't think I've ever made a pie in it at all. It was one of those products I was swindled into purchasing from a Pampered Chef catalogue thinking I'd never actually use, but as it turns out - it's a damn good dip warmer.
For this recipe you'll need:
2 large eggs
1/2 Can of diced tomatoes
1 Handfull of grape tomatoes
1/4 cup of sausage or bacon
1/8 tsp salt & pepper
1 tbsp olive oil
1 small hand full of chopped cilantro
1 clove of garlic - crushed
Feta Cheese as desired
Sourdough bread or a baguette
Preheat oven to 400 F.
Start off by combining your diced tomatoes, grape tomatoes, olive oil, salt & pepper and garlic into a frying pan. Stir together and bring to a simmer on medium heat.
While that simmers, cook up your bacon or sausage. I did this in a separate frying pan but you can add it right to your tomato mix and let it cook a bit longer.
After combining your meat with the tomato mixture, add in half of your cilantro and and feta cheese and stir it around and let simmer for 2 minutes.
Remove the mixture from the frying pan and pour into a skillet (pie plate). Add the 2 eggs onto the top of the mixture and pop the whole thing in the oven for 10-15 minutes (or until your egg whites start to turn).
When done, remove from oven and let sit for 5 minutes and cut up your bread chunks or baguette slices.
Bon appétit!
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