Some of the best brunches I’ve ever eaten were born of a lack of formal ingredients. What I wanted was a cheese and herb omelet with toast. But brie and Stilton don’t work very well in omelets, they get too slippery or are inherently too funky, respectively, and those were all I had in the fridge. Brie does, however, make a fantastic crostini and simply itches to be gently broiled over great bread, which I fortunately had, in addition to small, flavorful tomatoes on the vine.
Whip these up for any overnight guests you may find yourself with come morning (ahem) and they may never leave. We don’t really have a brunch recipe for if you do want them to leave. We’ll get on it, though.
- 4 thick slices ciabatta or baguette cut on the bias
- 2 tablespoons extra virgin olive oil
- 4 thick slices brie, at room temperature
- 2 small tomatoes, sliced
- 2 tablespoons butter
- 4 large eggs
- Salt and pepper, to taste
- Arrange bread on a baking sheet, drizzle with olive oil and top each with a slice of brie and two to three slices of tomato.
- Preheat broiler to high, then heat butter in a large, non-stick pan over medium heat until hot and foamy.
- Crack all four eggs in the pan and fry until white is solidified, but yolk is still runny.
- While eggs are frying, broil crostini for 2-3 minutes, or until tomato is soft on top and cheese is melted.
- Remove crostini from oven and top each with a fried egg.
- Sprinkle with salt and pepper and serve immediately.