You know, they say there are two types of people: morning people, and people who want to slap morning people. I’m definitely not a morning person. But after my first coffee, to tame my grumpiness, there is hope. And there is also one thing I really enjoy: breakfast. Especially those that last a while longer.
Monday to Friday, where I could trade a lot for additional 5min in bed, it’s rather hard to enjoy it. But on the weekends time moves slower. And when time doesn’t matter we enjoy the big cups of coffee with no time restriction. The preparation takes sometimes a bit longer but since time is of no issue, we refill our coffee mugs and just enjoy our morning / midday meal.
The original recipe for this toast comes from a french cookbook by Clea. When we first did it, it’s been a “wow” effect. It’s so easy and tasty, I seriously asked myself why didn’t I do it earlier. I changed the recipe a little bit, but the wow effect is the same.
Total cooking time: 10min
2 big tomatoes
6 slices of bread
2 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste
Quarter the tomatoes and cut the quarters in thin slices. Place everything in a small bowl and sprinkle with 1 tbsp balsamic vinegar and olive oil. Season with salt and pepper, stir and set aside.
Melt the butter in a pan. Beat the eggs in a deep plate and add one 1tbsp balsamic vinegar. One by one, dunk the first 3 bread slices in eggs. Soak it on both sides, then place them in a pan. Fry for ca 1 min, then turn and fry for another 1min.
When ready, place them on a plate and put few slices of brie on top of the fist slice. Cover with the second slice of bread, press slightly. Put few slices of brie on it again, and cover with the third slice of bread. Garnisch with tomato slices and basil.
In the meantime, dunk the remaining 3 slices of bread in egg and fry them in the pan. Build the sandwich just like the previous slices, alternately placing bread and cheese slices. The cheese will melt through the contact with warm bread. Garnish with basil. Serve warm.