Saturday, February 10, 2007
Brunch at Home
We ran some errands in the morning and were hankering for a filling meal.
Caprese Salad
Tomato, fresh mozzerella and basil layered and seasoned with balsamic vinager, olive oil, salt and pepper.
Tuna and Olive Oil
This was canned tuna that was in Giao's x-mas stocking and that Alexis' mom claims is the best ever. It was far better than regular canned tuna.
Baked Egg with Tomato, Parmasean and Basil
Alexis got all these little ramekins recently and wanted to make some use of them. These little eggs were very tasty.
Caprese Salad
Tomato, fresh mozzerella and basil layered and seasoned with balsamic vinager, olive oil, salt and pepper.
Tuna and Olive Oil
This was canned tuna that was in Giao's x-mas stocking and that Alexis' mom claims is the best ever. It was far better than regular canned tuna.
Baked Egg with Tomato, Parmasean and Basil
Alexis got all these little ramekins recently and wanted to make some use of them. These little eggs were very tasty.
-2 eggs
-1 small yellow tomato, diced
-2 tb parmasean, grated
-2 leaves basil, shredded
-salt and pepper
Inside of each ramekin, arrange the tomato along the outside rin, creating a hole for the egg. Break the egg into the hole and season with salt and pepper. Bake at 400 for about 15 minutes, or until the egg is almost cooked. Put 1 tb of parmasean on top of each and bake for another minute or so, until the parmasean is melted. Sprinkle with basil.
-1 small yellow tomato, diced
-2 tb parmasean, grated
-2 leaves basil, shredded
-salt and pepper
Inside of each ramekin, arrange the tomato along the outside rin, creating a hole for the egg. Break the egg into the hole and season with salt and pepper. Bake at 400 for about 15 minutes, or until the egg is almost cooked. Put 1 tb of parmasean on top of each and bake for another minute or so, until the parmasean is melted. Sprinkle with basil.
Labels: breakfast recipe, brunch recipe, eggs, homemade
# posted by Giao and Alexis @ 12:18 PM 
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