Thursday, July 8, 2010


For years I have been going to Stratford to see the plays performed at the Festival Theatre. We usually stay at our favourite place Aubergine (unless it's fully booked, because it IS the best place in town). Aubergine is a wonderful bed&breakfast and Kathy, the proprietor is one of the best chefs I know. Breakfast at Kathy's b&b is always something, whether it be freshly baked croissants or wonderfully poached eggs.

I was at Aubergine about 3 weeks ago, and breakfast that morning was one that I have never had, but it was probably the best yet! Poached eggs with roasted cherry tomatoes and red pimento peppers. Just scrumptious! I love eggs for breakfast, but this just took normal scrambled or poached eggs to a whole new level. The tomatoes are roasted in salt, pepper and herbes de provence. The peppers are lovingly sauteed and flavourful. And the eggs were poached perfectly, runny and all! Let me share this amazing recipe with you - because this is a breakfast dish not to miss. Perfect for Sunday morning brunch, or when you really want to dazzle some guests!

Ingredients: Serves 4
- 1/2 red pepper (pimento peppers are great - but harder to find)
- 5 tbsp olive oil
- 1 tbsp butter
- salt
- pepper
- a few hot pepper flakes
- one pint cherry or grape tomatoes
- 1 tbsp herbes de provence
- eggs (1 or 2 per person)

- Cut the red pepper into this strips. Pan fry low in 2 tbsp olive oil and 1 tbsp butter.
- Season with salt, pepper and a few hot pepper flakes.
- Fry until slightly limp (not brown though) - keep warm
- Toss pint of tomatoes in remaining olive oil - transfer to an oven proof dish.
- Season with salt, pepper and herbes de provence.
- Bake at 300 for 30-40 minutes (or they are even better at 250 for one hour)
- Poach the eggs. Bring a generous amount of water to a boil in a large sauce pan with high sides and a tight fitting lid.
- Add a tablespoon of white vinegar. Turn off the heat.
- Break each egg into a small bowl or saucer and gently slide the egg into the water, just below the surface.
- Cover and let the eggs stand for a minute or so, then bring back to a gentle boil, turn the heat off again and let the eggs stand for 3 minutes (for runny yolks) and 5 minutes (for set yolks).
- Remove with a slotted spoon and drain carefully on paper towels before serving.
- Arrange poached eggs, surround with tomatoes, and decorate with pepper strips

67 Brunswick Street
Stratford, Ontario
N5A 3L9

photo credit: & kathy

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