Roast Tomato Benedict with a Pesto Cream Sauce

On a dreary cold Chicago morning I decided to make the most of things by making a grand breakfast. I roasted heirloom tomatoes and topped them with poached eggs and a creamy pesto sauce. The tomatoes were finished with some Parmesan cheese which crisped up and contrasted nicely with the soft tomatoes. This is certainly a breakfast I will make again. The parmesan topped roasted tomatoes would be a great side dish on their own.

Serves 2
You will need:
1 large Heirloom Tomato
1-2 teaspoons Olive Oil
1 teaspoon chopped Oregano
1 teaspoon plus 1 tablespoon chopped Basil
Salt and Pepper
1 teaspoon Butter
1 teaspoon Flour
2 tablespoons Cream
1/4 cup Milk
1/2 cup Parmesan (divided)
4 Eggs
1 tablespoon White Vinegar

Step 1:

Heat the oven to 400 degrees. Slice the tomato into four 3/4 inch thick slices. Brush the tomatoes with olive oil. Sprinkle with the oregano and basil. Then generously top with salt and pepper. Roast for 20 minutes.

Step 2:

Sprinkle 1/4 cup Parmesan over the tomatoes. Roast for another 10 minutes.

Step 3:

Meanwhile melt the butter in a small saucepan. Whisk in the flour. Once combined whisk in the cream and milk. Add 1 tablespoon basil and the cheese. Heat for about 2-3 minutes until the cheese has melted and the sauce has thickened.

Step 4:

Poach the eggs. Add 2 inches of water to a skillet, add 2 tablespoons of vinegar and bring to a slow boil. Then crack an egg into a small bowl – make sure the yolk does not break. Once the water has boiled, gently lower the egg into the water. If the egg white spreads out too much you can pull it back together with a spoon. Repeat putting up to 4 eggs in one pan. After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total depending on how runny you like your eggs. Click on the video tab at the top of this page to view a video demonstration.

Step 5:

Serve the eggs on top of the tomatoes with a tablespoon of the sauce.