“New from the Kitchen”
Recipe of the Month – November 2019
To good times with great food!
8 small ripe tomatoes (12 oz)
1 tablespoon tomato paste
Pinch of salt
Pinch of pepper
2 large eggs
1 ounce Parmesan cheese
One small ripe avocado
2 slices crisp bacon
A Ciabatta roll cut in half or 2 slices sourdough or whole-grain bread
Small handful of fresh snipped basil leaves or thyme
Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Peel and seed the tomatoes and cut into bite-size chunks and add to the pan. (HINT you can also use canned, peeled, skinned and seeded tomatoes). Cook 5 minutes, stirring occasionally. Add the tomato paste, salt, and pepper and cook another 5 minutes. Crack the eggs into the mixture and scramble about 3 minutes until they form a creamy tomato-y mass. At the same time, toast the bread and place in the center of the plate and then spoon half the mixture on each. Sprinkle with grated Parmesan cheese, add sliced avocado and crumbled bacon and fresh herbs and another sprinkle of cheese. Serve immediately.
We only have a couple of rooms left for the November 21, French Wine Dinner. It’s going to be a great evening so call to reserve now.