Are you ready to elevate your breakfast game? Imagine sinking your teeth into a scrumptious breakfast sandwich that bursts with flavor, thanks to a delightful roasted garlic tomato spread! This American-inspired recipe combines the rich, caramelized taste of roasted garlic with sweet cherry tomatoes, all layered atop a hearty slice of whole grain bread and crowned with a perfectly cooked egg. Whether you're treating yourself on a lazy weekend morning or impressing guests at brunch, this dish is sure to become a favorite. Dive into this mouthwatering recipe and discover how easy it is to create a gourmet breakfast right in your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head garlic
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 4 slices whole grain bread
- 4 eggs
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will allow the garlic and tomatoes to roast perfectly.
- Prepare the garlic by cutting the top off the head of garlic to expose the cloves. Wrap the head of garlic in aluminum foil, drizzling a little olive oil over the exposed cloves. Seal the foil to create a packet.
- Wash the cherry tomatoes and place them in a baking dish. Drizzle with the remaining olive oil and season with salt and pepper to taste. Toss gently to coat the tomatoes evenly.
- Place both the wrapped garlic and the baking dish with tomatoes in the preheated oven. Roast for 25 minutes, or until the tomatoes are blistered and the garlic is soft and caramelized.
- While the garlic and tomatoes are roasting, prepare your breakfast sandwich ingredients. Heat a non-stick skillet over medium heat.
- Crack the eggs into the skillet, cooking them to your desired doneness—sunny side up, over easy, or scrambled. Season with salt and pepper to taste.
- Once the garlic and tomatoes are done roasting, remove them from the oven. Allow the garlic to cool slightly before squeezing the softened cloves out of their skins into a mixing bowl.
- Add the roasted cherry tomatoes to the bowl with the garlic. Mash them together with a fork until you achieve a spreadable consistency. Taste and adjust seasoning if necessary.
- While the eggs are cooking, toast the whole grain bread slices in a toaster or on another skillet until golden brown.
- To assemble the breakfast sandwich, spread a generous amount of the roasted garlic tomato mixture on one slice of toasted bread. Top with a cooked egg and a sprinkle of fresh basil for garnish. Place another slice of toast on top to complete the sandwich.
- Repeat the assembly for the remaining slices of bread and eggs, creating four breakfast sandwiches in total.
- Serve the breakfast sandwiches warm, garnished with additional fresh basil if desired. Enjoy your delicious and hearty meal!
Tips
- Roasting Perfection: For the best flavor, ensure your garlic is fully wrapped in foil to trap the steam and keep it moist while roasting. This will enhance its sweetness and prevent it from burning.
- Tomato Variety: Feel free to mix different types of tomatoes for a more complex flavor profile. Heirloom or grape tomatoes can add unique tastes and textures to your spread.
- Egg Cooking Techniques: Experiment with different egg styles! Whether you prefer your eggs sunny side up, over easy, or scrambled, each method brings a different twist to your sandwich.
- Herb Infusion: Fresh basil adds a lovely aromatic touch, but don’t hesitate to try other herbs like thyme or chives for additional flavor. You can also mix in some grated cheese for a creamy texture.
- Make Ahead: Prepare the roasted garlic tomato spread in advance and store it in the refrigerator. It can last for up to a week and makes for a quick breakfast option during busy mornings.
- Serving Suggestions: Pair your breakfast sandwich with a side of mixed greens or a light salad for a balanced meal that will keep you energized throughout the day.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 190mg
