Weekend brunch is one of my favorite meals. Last Saturday was a gorgeous day in NYC. I was craving for something savory followed by something sweet. Eggs, some baked items and fruits are the must haves of my weekend brunch. I decided to do something simple with the egg other than making omelet or frittata. I also wanted Heini’s yogurt cultured semi-soft cheese that I bought from Gourmet Garage to be the star of the show. The cheese is very creamy and spiced with jalapeno. It is just delicious. To satisfy my craving, I finally settled on a open faced ciabatta sandwich with poached egg and lots of melted cheese.
Ingredients for the open-faced Ciabatta sandwich
2 Eggs
½ Avocado
10-15 Cherry Tomatoes
Olive oil
Ciabatta bread
Salt, pepper, cumin powder
Heini’s yogurt cultured cow’s milk cheese with Jalapeno
Juice of half a lemon
I poached two eggs according to steps listed in the simply recipes blog and I had perfect poached eggs. Thanks Elise for sharing the recipe.
http://simplyrecipes.com/recipes/easy_poached_eggs/
I lightly toasted the ciabatta bread with olive oil and a little salt. Melted the cheese on the bread on the stove top. Added the poached egg, sweet cherry tomato, avocado, lemon juice and drizzled olive oil on the top. Then I seasoned the sandwich with salt, pepper and a little cumin powder. The recipe serves 2 people. And here is the sandwich…
The sandwich was accompanied by pear and blue berry crisp, which I baked in individual ramekin. Here is the recipe
Fruit mixture
1 pear
1 cup blue berry
½ teaspoon of cinnamon
½ teaspoon honey
½ teaspoon mixed berry jam
Freshly squeezed and zest of half orange
½ teaspoon of all-purpose flour
Topping
¼ cup all-purpose flour
¼ cup chopped roasted pecan
Pinch of salt
½ teaspoon of granulated sugar
¼ teaspoon cinnamon
2 TBS of unsalted butter
Preheat the oven to 400 degrees F. Mix all the ingredients for the fruit mixture. Divide fruit mixture into two ramekins.
Put all the ingredients of the topping except the roasted pecans in a bowl. Add butter to the dry ingredients and rub the butter till texture of the mixture gets crumbly. Add the chopped pecan to the mixture.
Sprinkle the topping on top of the fruit filling. And bake it for 40-45 minutes till the fruit gets bubbly and the top gets crispy.
And the brunch served.
Ingredients for the open-faced Ciabatta sandwich
2 Eggs
½ Avocado
10-15 Cherry Tomatoes
Olive oil
Ciabatta bread
Salt, pepper, cumin powder
Heini’s yogurt cultured cow’s milk cheese with Jalapeno
Juice of half a lemon
I poached two eggs according to steps listed in the simply recipes blog and I had perfect poached eggs. Thanks Elise for sharing the recipe.
http://simplyrecipes.com/recipes/easy_poached_eggs/
I lightly toasted the ciabatta bread with olive oil and a little salt. Melted the cheese on the bread on the stove top. Added the poached egg, sweet cherry tomato, avocado, lemon juice and drizzled olive oil on the top. Then I seasoned the sandwich with salt, pepper and a little cumin powder. The recipe serves 2 people. And here is the sandwich…
The sandwich was accompanied by pear and blue berry crisp, which I baked in individual ramekin. Here is the recipe
Fruit mixture
1 pear
1 cup blue berry
½ teaspoon of cinnamon
½ teaspoon honey
½ teaspoon mixed berry jam
Freshly squeezed and zest of half orange
½ teaspoon of all-purpose flour
Topping
¼ cup all-purpose flour
¼ cup chopped roasted pecan
Pinch of salt
½ teaspoon of granulated sugar
¼ teaspoon cinnamon
2 TBS of unsalted butter
Preheat the oven to 400 degrees F. Mix all the ingredients for the fruit mixture. Divide fruit mixture into two ramekins.
Put all the ingredients of the topping except the roasted pecans in a bowl. Add butter to the dry ingredients and rub the butter till texture of the mixture gets crumbly. Add the chopped pecan to the mixture.
Sprinkle the topping on top of the fruit filling. And bake it for 40-45 minutes till the fruit gets bubbly and the top gets crispy.
And the brunch served.
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