Oru Tomato “Bruschetta”

Ingredients

Yield:

Serves 4

• Ingredients

  • 4 Farm Fresh Eggs
  • 48 Village Farms Cabernet Tomatoes (or any selection of small heirloom tomatoes)
  • 4 Slices Brioche Bread
  • 20 ml Extra Virgin Olive Oil
  • 1 Clove Garlic – peeled and left whole
  • 20 ml Fifteen Year Balsamic
  • 4 Small Bunches Basil Cress
  • 12 Pieces Miniature Beets Greens
  • 8 Sprigs Fresh Chervil
  • Fresh Ground Pepper in a Mill
  • Himalayan Pink Salt in a Mill

Preparation

Difficulty:

Easy

 

1. Preparation

   1. In the hotel we cook the eggs sous vide, in the shell, at 55°C for 50 minutes and at 70°C for an additional 10 minutes. Alternatively, you can poach your eggs to your liking.
   2. Bring a pot of salted water to a boil. Additionally, prepare a separate bowl with ice water that can fit all 48 of your tomatoes.
   3. With a very sharp knife “score” an “X” on the bottom of each tomato and set aside.
   4. Once the water comes to a boil carefully put all your tomatoes inside until you see the skins slowly starting to come off the tomatoes.
   5. Remove immediately with a slotted spoon or hand strainer and plunge into your ice water bath to shock cool them.
   6. Once cooled, peel the tomatoes and reserve them in the refrigerator.
   7. Alternatively, you can simply serve the tomatoes fresh from the vine and not peel them or use a wider variety of heirloom tomatoes for colour contrast.
   8. Cut your brioche with a 3” ring mould and simply toast in a toaster. Once toasted, brush with extra virgin olive oil, rub with the garlic clove and season lightly with freshly milled pepper and reserve.

2. Plating

   1. Place the toasted brioche in the middle of the bowl and use 2 ml of the 15 year balsamic on top of each of the four plates.
   2. Arrange the tomatoes around the brioche crouton, you should have 12 tomatoes per plate.
   3. Crack your four eggs into a bowl very carefully and remove one by one with a slotted spoon. Place on top of the crouton in the middle of the tomatoes and season lightly with freshly milled salt and pepper.
   4. Garnish the dish with the basil cress, mini beet greens and chervil. Finally, drizzle the final 3 ml of balsamic on each plate.
   5. Serve and enjoy!