This recipe is my favourite brunch. I love the combo of crunchy and creamy and sweet and savoury. But more interestingly, rosemary is, according to the centenarians in the Italian town of Acciaroli, the secret to a long life. They should know, they have 300 of them out of a population of 2000.
250g of baby plum tomatoes
3 tablespoons of olive oil
1 tablespoon of sherry vinegar
2 teaspoons maple syrup
A small sprig of Rosemary
A small sprig of parsley very finely chopped
2 slices of sourdough bread
Salt and pepper to taste
Preheat the oven to 150°C.
Cut the tomatoes in half and lay cut side up in an oven proof pan (I use a smallish non stick oven proof frying pan).
Put the olive oil, rosemary, maple syrup and vinegar in with the tomatoes and season with salt and pepper. Put in the oven for about half an hour or until soft but still holding their shape. Once they are done, take them out.
Next, toast the slices of bread. Meanwhile, soft boil the eggs for about 5 minutes.
On two plates place the toast then a layer of the tomatoes and spoon the liquid they were cooked in over the top.
Place the halved soft boiled eggs on top and sprinkle with the parsley. Bon apétit.
2 thoughts on “slow roasted tomato with runny eggs brunch”
This looks brilliant !😀
Thank you Emily 😘