Tag Archives: Herbed Breakfast Crostini
Breakfast in Bed: Herbed Breakfast Crostini
Post by Alison Hein.
Whenever possible, slightly sad ingredients are repurposed in our household. Take stale bread for example – revitalization possibilities include homemade breadcrumbs, Bread Pudding, and Crostini. These crispy “little toasts” are made using stale French or Italian bread sliced very thin, brushed lightly with olive oil, maybe dusted with herbs or spices, and baked in a moderate oven for ten minutes. Their small and sturdy texture, along with a cracker-like adaptability, make crostini the perfect salver for your favorite cheeses, vegetables, fish or meats.
We enjoyed some recently as pre-dinner appetizers, slathered with a smoky chipotle chickpea spread and chopped organic grape tomatoes. The next morning, I thought, why not breakfast crostini? So I slow-cooked some eggs and whipped in a little sour cream for a smooth, rich creaminess. Fresh dill, thyme and rosemary added herbaceous depth. When done, I spooned the lush egg mixture onto the crostini. They still needed something. Then I remembered the tomatoes. I sliced them into thin rounds, and placed them on top with a sprinkling of dill. Now they looked just right. The result? Crispy, crunchy, creamy – Crostini!
1 tablespoon butter
2 tablespoons sour cream
1 tablespoon chopped fresh herbs (I used dill, thyme and rosemary), plus additional for garnish
Salt and pepper, to taste
6 slices crostini (see recipe below)
3 to 4 cherry tomatoes, sliced thin
Melt butter in small, heavy pan over medium low heat. Break eggs into small bowl and whisk well with sour cream. Season eggs with salt and pepper, and stir in fresh chopped herbs. Add eggs to heated pan and cook slowly and gently. Stir and lift frequently with wooden spoon to avoid sticking. Cook until eggs are light and fluffy, and cooked through.
Spoon a small portion of cooked eggs onto each crostini. Top with sliced cherry tomatoes and garnish with a bit of fresh herbs.
Makes 6 crostini, or 2 servings.
Approximately ½ to ¼ loaf of day old Italian or French Bread
¼ cup of olive oil or Homemade Dipping Oil (http://www.charlesprogers.com/blogs/archives/8554)
Preheat oven to 350°. Slice 12 very thin slices of bread on the diagonal. Lightly brush bread slices with olive oil or Homemade Dipping Oil and place on cookie sheet. Bake in oven until golden and crispy, about 10 minutes.