Wednesday, May 16, 2012

caprese breakfast tartines and zucchini fries

 These caprese breakfast tartines speak for themselves: crunchy herb bread from the local bakery, slathered with homemade herb butter, fresh basil, juicy tomatoes, golden, bubbly melted cheese, and topped with a perfect sunny-side-down egg. I like to serve them with a side of perfectly crunchy, herb-y, Parmesan-y baked zucchini fries (one of the French-fries classier cousins...). Instead of explaining to you all how good these are, I'll let the pictures do the talking.
With love,
Erica
butter=melted
tomato-ed
cheese=grated

cheese-ed
cheese= bubbly, melted perfection
egg-ed
parm + panko
baked
crunchy!
caprese breakfast tartines
ingredients:
  • good bread (I used herb)
  • herb butter (this is my favorite recipe)
  • basil
  • tomatoes
  • sundried tomatoes
  • cheese (I used white cheddar, but mozzarella or Gouda would be very yummy too!)
  • eggs
Heat the broiler to 500 degrees. Slice the bread into 1/2 inch to 3/4 inch slices. Butter the bread and place on a baking sheet. Bake until butter melts (2-3 minutes).
On the non-buttered side, assemble the basil, tomatoes, and sundried tomatoes.
Grate the cheese and sprinkle on the tartines.
Return them to the oven, and broil until the cheese becomes golden and bubbly (keep your eye on them! mine usually take about 5 minutes).
Cook the eggs however you like them best (I like mine sunny-side down) and place one egg on each tartine.

parm-zucchini fries
 ingredients:
  • 3 large zucchini
  • 1/2 cup flour
  • 2 tsp salt, divided
  • ground black pepper, divided
  • 3 large eggs
  • 1 1/2 cups panko (other bread crumbs would be fine too)
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp. chopped rosemary (optional)
Preheat oven to 425°. Line a baking sheet with parchment paper. Cut zucchini into thick French-fry-size sticks.
Now make the assembly line. Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, mix flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, rosemary (if using), and 1/2 tsp. salt.
First dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated, then coat zucchini in bread crumb mixture.
Arrange fries, in a single layer on the baking sheet. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.
inspired by Oprah.



4 comments:

  1. Wow first time here. You have a great site. Baked Zuchini is so healthy than the fried ones. This looks delicious:)

    Nina
    http://thefoodielovers.com

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    Replies
    1. Thank you so much! Baked zucchini is not only healthier than regular fries, but also in my opinion more flavorful due to all of the crunchy herbs and Parmesan cheese! Talk about a win-win situation!

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  2. That is my kinda breakfast, boy oh boy it looks very YUMMY!

    ReplyDelete
    Replies
    1. Thanks so much! I really hope you try it and tell me how it goes!

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