Sometimes when I get a microphone... I get quirky.
Is that the right word?
Yes. It is.
Do you know why? I love talking. Conversing. Inspiring giggles and interest. I love people.
Buuuuut I get nervous. I shake. I roll over what I need to say in my head over and over and OVER before I feel it's worthy of... presenting.
I put so much pressure on myself to "get it right" and put that WOW factor in there.
What I don't need to do is put any more WOW into this dish. Each of the few ingredients are showing up and representin', and I feel like they shine all on their own. *awww*
You can use ciabatta, or a flavored bread. Oh man... that actually sounds good too.
The bread is crisped up in a pan with olive oil. Rubbed with a clove of garlic.
I know. Yum.
(I stood by and waited for it to toast while dipping the bread end in extra olive oil and pepper... I was hungry, and toasting bread smells amaaaazing)
Cheese. What a glorious addition to any meal, right?
Well normally I make this with goat cheese, but I decided to try something a bit different.
I may have just found my new favorite.
It's the Spicy Fromage cheese from Traders Point Creamery here in Indy. Well... Zionsville, if you're feeling technical.
Soft, smooth, spicy cheese. Once I stopped eating it straight out of the classy glass container, I put it on the toasted bread. Back into the oven for warmth.
More olive oil. Sliced tomatoes.
Salt them, and pepper them, and wait until they char a little.
Place the slices on top of the cheese and...? You guessed it. Back into the oven. (you're good!)
You know what this is? It's a perfectly fried egg. With salt and pepper.
Can I get a high five?
Place the fried egg straight on top of the tomatoes and serve straight away to your
* applause*
Egg, Tomato and Spicy Cheese Toasts
Italian Farmer's Bread, thickly sliced (one slice per person)
extra virgin olive oil
1 Garlic clove, peeled and cut in half
Fromage Blanc Spicy
Medium tomatoes, sliced (1-2 slices per person, depending on the size of the bread and the tomato)
salt and pepper
eggs (one per person)
*preheat the oven to 250 degrees, and line a baking sheet with parchment paper*
1. In a large skillet on medium heat, drizzle 1 tablespoon olive oil. Place bread slices in the pan and let crisp up and get brown on both sides, about 5 minutes. Place on the parchment-lined baking sheet and rub with the clove of garlic. Spread the bread thickly with the fromage and place in the oven to keep warm.
2. Add another tablespoon of olive oil to the same pan, and saute the tomato slices until they begin to char on both sides, about 6-8 minutes. Salt and pepper them, then place on top of the cheese and bread. Again, place the toasts back into the oven. Wipe out the skillet.
3. Add a final tablespoon of olive oil to the same skillet. Crack each egg into the pan, taking care they do not touch, and cover to cook. Fry until desired doneness (I feel sunny side up and runny is quite excellent for this dish). Lightly salt and pepper the eggs. Place on top of the toast stacks and serve immediately.