Often the best recipes evolve out of a need to dispense of leftovers. In this case, I had eggs, basil and blue cheese that needed tending to – and I didn’t need to search far and wide for inspiration. For the umpteenth time, aid was provided by Hugh Fearnley-Whittingstall (you’d be forgiven for thinking me obsessed with the man). His super simple bread-tomato-egg bake just calls out for a couple of decadent additions, and voilà – my leftovers had found a home.
Again, flavourful roasted tomatoes take centre stage while crunchy bread and characterful blue cheese add layers of complexity to the dish. All beautifully drenched in runny egg yolk, those rays of yellow sunshine that put a smile on your face on a dreary Monday.
100 g cherry tomato or other small tomato
3 slices slightly stale wholemeal bread, crust discarded
salt and pepper
a handful of crumbled blue cheese
a handful of shredded basil leaves
1. Preheat the oven to 190 degrees celsius. Halve tomatoes and put them in an ovenproof dish, toss with 1 tablespoon olive oil, salt and pepper. Roast for about 20 minutes, until they are soft and starting to caramelize around the edges.
2. Meanwhile, tear the bread into bite-sized chunks. Put these into a bowl and toss with a tablespoon of olive oil, salt and pepper.
3. When the tomatoes have roasted, take the dish out of the oven, add the chunks of bread and push them roughly in amongst the tomatoes. Return to the oven for 10 minutes until the bread starts to turn golden brown and crisp on top.
4. Remove the dish from the oven once again and form 2 hollows in amongst the tomatoes and bread. Crack an egg into each hollow. Sprinkle the bread and tomatoes with blue cheese and return to the oven for 5 minutes, by which time the eggs are set and the cheese has melted.
5. Serve with a good grind of salt and pepper and a scattering of fresh basil.
Adapted from Hugh’s Three Good Things by Hugh Fearnley-Whittingstall