Tomato Confit Toast
Servings 4 servings
Calories 419kcal
Ingredients
- 8 oz Bratwurst Links
- 2 tsp Extra-virgin olive oil
- 2 tbsp Butter
- 12 Grape tomatoes halved
- 4 cloves Garlic minced
- 2 tbsp Red onion minced
- 2 tsp White vinegar
- 8 Eggs
- 4 slices Sourdough bread toasted (or bread of your choice)
- 2 tsp Scallions chopped
- 1 Asian Pear sliced (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the bratwurst: cook in a 400°F oven to an internal temperature of 150°F using a thermometer till nicely browned.
- Heat a nonstick pan over medium heat. Once hot, add the oil and butter. Add the tomatoes, garlic, onion. Slowly cook (may need to turn down the heat to medium low) until the tomatoes completely break down very soft and the mixture turns into a chunky sauce. Season with salt and pepper to taste.
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Lightly toast the bread. Spread the tomato confit on the bread.
- Place the eggs on the toast. Garnish with scallions. Serve with bratwurst and pear.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 901mg | Potassium: 389mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1210IU | Vitamin C: 16mg | Calcium: 196mg | Iron: 3mg