flyinglentris
Disabled and Retired Veteran
Tomato Conserva Polenta Egg Breakfast Cups:
Ingredients:
1) Tomatoes, Roma - 2
2) Garlic - 10 small cloves
3) Eggs - 2
4) Polenta - 1 cup
5) Pepper, Serrano - 1
6) Scallion - 1
7) Bacon - 1 strip
8) Sea salt - 1 tsp.
9) Black peppercorns - 1 tsp.
10) Olive oil, divided - as required.
11) Half n half - 3 tblspns.
Procedure:
-- Preparation --
NOTE: Prepare the tomato conserva one day in advance as it takes about 3 to 5 hours to roast them, depending upon the oven and the thickness of the tomato slices. It may be preferable to prepare several tomatoes for much more tomato conserva due to the time it takes. The conserva can be refrigerated when done and used at a later date.
1) Cross cut the tomato into about 10 slices.
2) Peel the garlic cloves and cut off the roots.
3) Dice the Serrano pepper
4) Cross cut the scallion, including the greens, into pieces.
5) Pan fry the bacon strip and then cut it into pieces.
6) Partially crush the peppercorns.
7) Mix and beat the egg, bacon, half n half, pepper and scallion.
8) Wet the polenta with water.
9) Oil 6 cups in a cupcake pan.
10) Preheat the oven to 250F.
-- Tomato Conserva --
11) Lay out the tomato slices and garlic cloves on a baking pan.
12) Sprinkle each slice and clove with olive oil.
13) Sprinkle on sea salt and crushed peppercorn.
14) Slow roast at 250F, the tomato slices and garlic cloves.
NOTE: Roast for 3 to 5 hours, turning the pan occasionally until the tomato dehydrates in appearance.
-- Egg Cups --
15) Raise oven temperature to 350F.
16) Press the polenta into the cupcake pan cups to form crusts.
17) Fill each polenta cup with beat egg mixture.
18) Top each of the 6 cups with a tomato conserva slice.
19) Add a garlic clove to each cup.
20) Bake for 15 to 20 minutes until egg does not wiggle when shook.
21) Move each cup to serving plate(s).
22) Serve.
Ingredients:
1) Tomatoes, Roma - 2
2) Garlic - 10 small cloves
3) Eggs - 2
4) Polenta - 1 cup
5) Pepper, Serrano - 1
6) Scallion - 1
7) Bacon - 1 strip
8) Sea salt - 1 tsp.
9) Black peppercorns - 1 tsp.
10) Olive oil, divided - as required.
11) Half n half - 3 tblspns.
Procedure:
-- Preparation --
NOTE: Prepare the tomato conserva one day in advance as it takes about 3 to 5 hours to roast them, depending upon the oven and the thickness of the tomato slices. It may be preferable to prepare several tomatoes for much more tomato conserva due to the time it takes. The conserva can be refrigerated when done and used at a later date.
1) Cross cut the tomato into about 10 slices.
2) Peel the garlic cloves and cut off the roots.
3) Dice the Serrano pepper
4) Cross cut the scallion, including the greens, into pieces.
5) Pan fry the bacon strip and then cut it into pieces.
6) Partially crush the peppercorns.
7) Mix and beat the egg, bacon, half n half, pepper and scallion.
8) Wet the polenta with water.
9) Oil 6 cups in a cupcake pan.
10) Preheat the oven to 250F.
-- Tomato Conserva --
11) Lay out the tomato slices and garlic cloves on a baking pan.
12) Sprinkle each slice and clove with olive oil.
13) Sprinkle on sea salt and crushed peppercorn.
14) Slow roast at 250F, the tomato slices and garlic cloves.
NOTE: Roast for 3 to 5 hours, turning the pan occasionally until the tomato dehydrates in appearance.
-- Egg Cups --
15) Raise oven temperature to 350F.
16) Press the polenta into the cupcake pan cups to form crusts.
17) Fill each polenta cup with beat egg mixture.
18) Top each of the 6 cups with a tomato conserva slice.
19) Add a garlic clove to each cup.
20) Bake for 15 to 20 minutes until egg does not wiggle when shook.
21) Move each cup to serving plate(s).
22) Serve.