Name: Eggs in bread with blistered tomatoes and parsley salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 40.00 ml pistachio kernels; 165.00 ml fresh flat-leaf parsley leaves; 36.40 gm extra virgin olive oil; 42.00 gm lemon juice; 0.63 gm ground cumin; 1/4 tsp dried chilli flakes; 250g cherry truss tomatoes; Olive oil cooking spray; 4 x 2cm-thick slices white vienna bread; 8 eggs

Eggs in bread with blistered tomatoes and parsley salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate your brunch game with these delicious eggs in bread. Your friends will thank you.

Ingredients:

40.00 ml pistachio kernels
165.00 ml fresh flat-leaf parsley leaves
36.40 gm extra virgin olive oil
42.00 gm lemon juice
0.63 gm ground cumin
1/4 tsp dried chilli flakes
250g cherry truss tomatoes
4 x 2cm-thick slices white vienna bread
8 eggs

Instructions:

1. Preheat the grill to high and place a sheet of foil on a baking tray. 2. Combine pistachios and parsley in a small food processor and pulse until finely chopped. 3. Add oil, lemon juice, cumin, and chili to the mixture and blend until combined. 4. If the mixture is too thick, add 1 to 2 tablespoons of water while processing. 5. Season with salt and pepper to taste.
Lay tomatoes on baking sheet. Give them a quick oil spray. Grill for 5 minutes until skins blister. Season with salt and pepper. Next, hollow out the center of each bread slice, leaving a thin border. Oil both sides of the bread slices.
Preheat a large frying pan over medium heat. Toast bread on one side, flip. Gently crack 2 eggs into each hole. Cook with lid partially on for 3 to 4 minutes until egg white is set and yolk reaches desired doneness. Serve with tomatoes, topped with parsley sauce.

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