French toast laced with my roasted tomato soup together with a fried egg, is pure genius. I have been wanting to include the classic French toast in my Saturday style eggs for a while, and this morning it all came together…. and I gotta say, its my new favourite. Take some sourdough bread, dunk it in eggs with a splash of milk, cook till golden, and serve it with a soft fried egg, my tasty roasted tomato soup and some spinach greens for good measure and you have a delicious Saturday style eggs.
Eggs tommy style has evolved from my love of creating unique egg recipes and is named after my cousin Tom who fought a long and hard battle to be with us. He was courageous, fun and always had a smile on. This one is for you Tom.
The tomato soup is special all on its own and it’s a staple in my household. Give it a go, and either freeze or use it up on Saturday morning in these delicious eggs.
Eggs tommy style
Prep time 20 minutes
Cooking time 15 minutes
2 Tbsps milk
1/3 cup olive oil
4 slices sourdough bread
1 cup roasted tomato soup see recipe below
Grated parmesan cheese to serve
50g spinach leaves
Extra virgin olive oil to serve
1 Crack 4 eggs into a medium bowl and add milk. Whisk with a fork till combined. Heat half the oil in a large non stick frypan over medium heat. Dip sourdough bread into egg wash and cook for 3-4 minutes each side till golden brown. Repeat with remaining bread slices. Remove and place on a plate- keep warm covered in foil.
2 Reheat frypan with remaining oil. Crack eggs into a small bowl, and tip into frypan, cook for 1-2 minutes, cover, and cook till your liking.
3 Meanwhile heat up tomato soup over medium heat in a small saucepan, reduce till slightly thickened.
4 Place an eggy toast on a serving plate, top with a fried egg. Add soup, slightly on top of toast to soak in a little, the rest on the plate. Serve with spinach leaves, grated Parmesan, sea salt and cracked pepper and drizzle with extra virgin olive oil.
Roasted tomato soup
Prep time 20 minutes
Cooking time 50 minutes
1 kg ripe roma tomatoes
Sea salt and cracked pepper
1 red capsicum, halved seeds removed
6 garlic cloves, skin on
2 Tbsp olive oil
4 or 5 sprigs thyme or tarragon
2 cups chicken stock
1 Preheat oven to 200c. Line a tray with baking paper. Cut tomatoes in half and place cut side up on tray, season with salt and pepper. Add capsicum and garlic to tray. Roast for 35-40 minutes till golden and tomatoes are collapsed.
2 Heat oil in large saucepan over medium high heat. Peel skins off tomatoes and capsicum. Add to saucepan with thyme leaves, or tarragon and squeeze garlic out of skins. Pour in chicken stock and cook for 10 minutes till thick. Puree with a hand blender till smooth.