Less Than Basic Bruch: TINY Kitchen Italian Toast
We all know and love French Toast, but have you tried it's savory cousin Italian Toast? The perfect fall brunch for two (or more) when you're looking for something unexpected, hearty, and tasty (not to mention pretty!). While this recipe is dairy free, it would be delicious with a helping of parm or mozzarella to add a creamy kick. Give it a try with your own modifications and let me know what you think!
xo
Tessa
INGREDIENTS
1 tbs olive oil (+ spray or a drizzle extra for cooking tomatoes)
2 large slices crusty bread like Italian (this is ideal, but any bread will work!)
1 cup marinara or homemade tomato sauce
8 eggs
4 slices Prosciutto or Bacon, chopped or crumbled into pieces
Handful small cherry or grape tomatoes
1 tbs fresh chives, diced
1 tbs minced garlic
2 tsp oregano
Salt and Pepper to taste
DIRECTIONS
Pre-heat oven to 350
Lightly grease a 8x8 baking pan with spray olive oil
Place two large pieces of bread at the bottom of your baking dish
In a small skillet, head 1 tbs olive oil over medium heat
Add 1 tbs minced garlic and cook until aromatic
Add tomatoes and cook for a few minutes until tomatoes start to blister, turning with a spatula (TIP: place a lid on pan to prevent oil splatter)
Next, pour 1 cup of your favorite marinara sauce over the bread in your baking dish
Sprinkle with oregano, sea salt, and black pepper
Pour your blistered tomatoes, with the garlic and oil, over the bread and marinara mixture
Beat your eggs in a small bowl and pour over the top of your dish
Next sprinkle your prosciutto or bacon over the top
Add your chives
Bake for 30-35 minutes or until eggs set
