Toast to Toast

Guess what -- I have another toast recipe. I know, I know-- a millennial with more toast, what's new? BUT this isn't avocado toast. It's TOMATO TOAST.

Since my weekend is Sunday and Monday, I decided to make a Monday fun again, and host some friends over for a "Monday Funday" brunch, if you will. I LOVE a good brunch (almost as much as I love a comma splice), and if you've been following along then you've noticed that most of my recipes are perfect for that time of day when it's not really breakfast and not really lunch, but definitely time to eat. I had all the ingredients for a good brunch -- OJ, bubbly wine, potatoes and toast. You know avocado toast is my go-to for last minute brunch parties (and I obviously made it) but I wanted to switch it up and add something new to the menu! Isn't that how life goes though? Just as you get really good at something, you just as quickly get bored and need other stimulus...I digress. I had some cherry tomatoes in my fridge from the farmer's market and some basil growing in the garden so I whipped up a tomato jam. It's definitely a lot easier than it sounds! Together with a lemon aioli, and some fresh arugula it's the perfect compliment for a poached egg. 

Here's what you need: 

• 2 cups of halved cherry tomatoes 
• 1/2 of a small white onion, diced 
• 4 or 5 fresh basil leaves 
• 5 tablespoons balsamic vinegar 
• 1 tablespoon sugar 
• 1 cup fresh arugula
• 2 poached egg 
• two slices of toast
• 1 cup mayo (or greek yogurt)
• juice of 1 lemon
• a sprinkle of cayenne pepper
• feta cheese

In a medium sauce pan over medium high heat, warm about a tablespoon of EVOO, add the diced onions and let them come to a translucent sweaty state (often how I feel after a workout). The onions should have a nice golden color, and smell sweet. Add the tomatoes, balsamic vinegar, hand ripped basil leaves, and sugar. Let the tomatoes come to a boil, reduce the heat to low and simmer for about 30 minutes. The jam should come together so nicely, and the sweet acidity of the tomatoes plays so well against the peppery arugula and rich egg yolk. 

For the aioli, combine 1 cup of mayo (or greek yogurt), the juice of one lemon and a sprinkle of cayenne until you get a ranch dressing like consistency. Super easy! 

Once your egg is poached, fried, or even scrambled and your bread is toasted (I toast in the oven for 10 minutes at 350 drizzled with olive oil), it's assembly time. Spread the aioli on your toast, add the tomato jam, top with arugula and an egg. In the words of Ina Garten, "how easy is that"? What are your go-to brunch recipes? 

photos by Macaila Britton