A simple preparation starts with chopping up a handful of cherry tomatoes, half of red pepper, a scallion and some fresh basil. Toss into a pan with some EVOO, sel de la guerande, herbes de Provence, and crushed red pepper. Cook over low heat for approx fifteen minutes till the flavors have melded together. Then crack three eggs into your sauce, I like to utilize just the egg whites but it is completely your decision. Cover and cook for a few more minutes till the eggs go opaque. Then uncover and grate a generous amount of Tarentaise over the egg and skillet tomato pepper sauce. Cook for another few minutes and remove and top with a few extra basil leaves. Enjoy with a cup of coffee to get your day started off right!
Image courtesy of www.artisanalcheese.com
Tarentaise is an organic aged cow's milk cheese hailing from Vermont. Aged for at least six months, this firm, nutty, buttery, and butterscotchy cheese with rustic grassy hay notes is modeled on the classic French alpage style cheese Abondance.
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