Trying out all sorts of stuff ready for reopening the cafe and this will make it onto our brunch specials for sure, as perfect takeout brekkie you can eat with a spoon!!! The tomatoes are a riff on an Ottolenghi recipe with lemon, cumin and garlic, plus a lush caramelised butter blitzed with basil and oregano, and some really crunchy chilli toasted crumbs.
Apprehensive as hell but looking forward to getting back to the pressure of the kitchen and seeing how all these new dishes go down xxx
For 2:
200g cherry tomatoes
1tsp muscovado sugar
1tbsp lemon juice plus 2 strips of lemon peel
1tsp cumin seeds
2 cloves garlic, finely sliced
Olive oil
2tbsp dried breadcrumbs
A pinch of chilli flakes
100g butter
1 handful basil leaves
4 sprigs oregano leaves
4 eggs
150g greek yoghurt
Heat the oven to 200. Place the tomatoes in a small roasting tray with the sugar, lemon peel, cumin, garlic and a glug of olive oil. Season with salt and give everything a good mix, then roast for 10 minutes. After 10 minutes switch the oven to grill and cook for another minute or so until the tops of the tomatoes have blackened.
While the tomatoes are roasting heat 2tbsp olive oil in a small frying pan and add the breadcrumbs. Cook over a medium heat, tossing frequently, for about 5 minutes until golden and crisp, then season generously with salt and the chilli flakes, and mix well. Turn off the heat and set aside.
Melt the butter in a medium saucepan and simmer for about 5 minutes until caramelised, watching carefully that it doesn't boil over. Finely chop the basil and oregano. When the butter is golden and smelling nutty remove from the heat, add the lemon juice, a pinch of salt, and the herbs.
Meanwhile bring a pan of water to the boil, add the eggs, lower the heat and simmer for 6 minutes then drain and peel.
To serve divide the yoghurt between 2 bowls and top with the tomatoes and their juices, and the eggs. Spoon over a generous helping of herb butter and scatter over some breadcrumbs.