Wednesday, July 10, 2013


I love to cook! On the days when I have extra time and I'm not running out the door I love to cook breakfast! This morning was one of those days, no where to be till 1:30. I decided it was time to whip up one of my favourite breakfast items, Tomato and Pancetta Egg Cups. I found this recipe from Canadian Living. I am still trying to perfect it for one. What I really need to do is have a bunch of friends over for brunch and make a large batch of this things.

Its actually really simple to make. Preheat oven to 400 degrees. Take a tomato and clean it out like you would a pumpkin before carving, salt it and set it upside down on a piece of paper towel. Leave it for 30mins. This takes out the extra moisture and sets the tomato up to be filled with awesomeness. I even blotted mine with a paper towel to get all of the moisture out.

Next place it in a muffin tin or like I did in an egg poacher, this will keep the tomato up right while baking.

Spread a little pesto in the inside of the tomato, you don't need a lot as the pesto will over power the other flavours if you load it in there.

Line the pesto tomato with a single slice of pancetta, making a little nest for the egg. 

Next up crack an egg into your little tomato nest and then top with salt and pepper and a tiny bit of butter. The butter keeps the egg from cracking and drying out while baking. Make sure that you put some water in the empty muffin spots so that they don't smoke and burn. Put in the oven and back for 18-20 mins, to where the white is set and the yolk is still runny.

Personally no breakfast is complete without coffee and I love my french press. So while the tomato awesomeness was cooking I made some coffee.

I also toasted up a piece of gluten free bread from Panne Rizo which is a wonderful gluten free bakery in Kitsilano, on Cornwall Ave. Tomato and toast, how could you go wrong?

Here is what the final product looks like up close. Now what are you waiting for? Go make one!!