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Sourdough toast with scrambled eggs (Party Délice)

Den Berk Délice (chef: Bram Van Boxel

Den Berk Délice (chef: Bram Van Boxel

breakfast

30

minus

Recipe for

2

person

persons

30

minutes

For the candied tomato mayonnaise

50 g candied tomatoes

1/2 lemon

2 garlic cloves

3 egg yolks

150 g passata

50 ml of olive oil

400 ml of grape seed oil

FOR THE SCRAMBLED EGGS

5 cherry tomatoes Party Délice

1 shallot

3 eggs

Splash of milk

1 tbsp Greek yogurt

Olive oil

For the avocado cream

4 ripe avocados

2 limes

1/2 bunch of cilantro

1 handful of young spinach

2 tbsp lemon jelly

FINISH

150 g cherry tomatoes Party Délice

2 slices of sourdough bread

100 g black olives

Cabernet Sauvignon vinegar

Oregano

Basil

Pepper

Salt

Sugar

Roadmap

Candied tomato mayonnaise

Put the garlic, candied tomatoes, passata, lemon juice and some salt and pepper in a bowl and mix until smooth. While mixing, add the egg yolks first, then drop by drop the olive oil and grapeseed oil until a bond forms and you get the thickness of a mayonnaise.

Scrambled eggs

Immerse the tomatoes in boiling water for 10 seconds (without cutting them beforehand). Scald them for 1 minute in ice water - or rinse them under cold running water - and remove the skin.
Cut them into cubes. Shred the shallot and sauté it in a pan with oil. Add the tomatoes and stew them briefly. Meanwhile, mix the 3 eggs with a dash of milk in a mixing bowl and add to the tomatoes. Let the eggs cook while stirring, the egg should still be moist. Remove from the heat and add 1 tablespoon of Greek yogurt. Season with salt and pepper.

Avocado cream

Cut the avocados into 2. Remove the stone and scoop the flesh of the avocados from the skin with a spoon and place in a blender.
Add cilantro, lime juice, spinach and the lemon jelly. Blend everything until nice and smooth. Be careful not to blend too long, as this may discolor the avocado cream.
Season to taste with salt and pepper.

Finishing

Preheat the oven to 80 °C.
Fry the slices of sourdough bread nice and crispy in a pan.
Place the black olives on an oven tray lined with baking paper. Dry them in an oven at 80 °C until completely dried. Then cool and blend them briefly in a blender.
Immerse the cherry tomatoes in boiling water for 10 seconds (without cutting them beforehand). Immerse them in ice water for 1 minute - or rinse them under cold running water - and remove the skin.
Cut them into wedges of different sizes. Drizzle the tomato segments with olive oil, vinegar, a pinch of sugar and some salt and pepper.
Mix the chopped oregano and basil with the olives and tomato segments in a bowl and season to taste with salt and pepper. Garnish the salad with fresh herbs and chopped red onion.
Spread the bread with the candied tomato mayonnaise, spread the scrambled eggs and a few tufts of avocado cream on top. Serve with the tomato salad.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

2

persons

person

For the candied tomato mayonnaise

50 g candied tomatoes

1/2 lemon

2 garlic cloves

3 egg yolks

150 g passata

50 ml of olive oil

400 ml of grape seed oil

FOR THE SCRAMBLED EGGS

5 cherry tomatoes Party Délice

1 shallot

3 eggs

Splash of milk

1 tbsp Greek yogurt

Olive oil

For the avocado cream

4 ripe avocados

2 limes

1/2 bunch of cilantro

1 handful of young spinach

2 tbsp lemon jelly

FINISH

150 g cherry tomatoes Party Délice

2 slices of sourdough bread

100 g black olives

Cabernet Sauvignon vinegar

Oregano

Basil

Pepper

Salt

Sugar

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This is a dish of opposites. A crispy toast offset by the creamy texture of a scrambled egg and the slightly sour taste of the bread versus the sweet aioli. A quick lunch can also be quite delicious!

Preparation

30

minus

Candied tomato mayonnaise

Put the garlic, candied tomatoes, passata, lemon juice and some salt and pepper in a bowl and mix until smooth. While mixing, add the egg yolks first, then drop by drop the olive oil and grapeseed oil until a bond forms and you get the thickness of a mayonnaise.

Scrambled eggs

Immerse the tomatoes in boiling water for 10 seconds (without cutting them beforehand). Scald them for 1 minute in ice water - or rinse them under cold running water - and remove the skin.
Cut them into cubes. Shred the shallot and sauté it in a pan with oil. Add the tomatoes and stew them briefly. Meanwhile, mix the 3 eggs with a dash of milk in a mixing bowl and add to the tomatoes. Let the eggs cook while stirring, the egg should still be moist. Remove from the heat and add 1 tablespoon of Greek yogurt. Season with salt and pepper.

Avocado cream

Cut the avocados into 2. Remove the stone and scoop the flesh of the avocados from the skin with a spoon and place in a blender.
Add cilantro, lime juice, spinach and the lemon jelly. Blend everything until nice and smooth. Be careful not to blend too long, as this may discolor the avocado cream.
Season to taste with salt and pepper.

Finishing

Preheat the oven to 80 °C.
Fry the slices of sourdough bread nice and crispy in a pan.
Place the black olives on an oven tray lined with baking paper. Dry them in an oven at 80 °C until completely dried. Then cool and blend them briefly in a blender.
Immerse the cherry tomatoes in boiling water for 10 seconds (without cutting them beforehand). Immerse them in ice water for 1 minute - or rinse them under cold running water - and remove the skin.
Cut them into wedges of different sizes. Drizzle the tomato segments with olive oil, vinegar, a pinch of sugar and some salt and pepper.
Mix the chopped oregano and basil with the olives and tomato segments in a bowl and season to taste with salt and pepper. Garnish the salad with fresh herbs and chopped red onion.
Spread the bread with the candied tomato mayonnaise, spread the scrambled eggs and a few tufts of avocado cream on top. Serve with the tomato salad.

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Candied tomato mayonnaise

Put the garlic, candied tomatoes, passata, lemon juice and some salt and pepper in a bowl and mix until smooth. While mixing, add the egg yolks first, then drop by drop the olive oil and grapeseed oil until a bond forms and you get the thickness of a mayonnaise.

Scrambled eggs

Immerse the tomatoes in boiling water for 10 seconds (without cutting them beforehand). Scald them for 1 minute in ice water - or rinse them under cold running water - and remove the skin.
Cut them into cubes. Shred the shallot and sauté it in a pan with oil. Add the tomatoes and stew them briefly. Meanwhile, mix the 3 eggs with a dash of milk in a mixing bowl and add to the tomatoes. Let the eggs cook while stirring, the egg should still be moist. Remove from the heat and add 1 tablespoon of Greek yogurt. Season with salt and pepper.

Avocado cream

Cut the avocados into 2. Remove the stone and scoop the flesh of the avocados from the skin with a spoon and place in a blender.
Add cilantro, lime juice, spinach and the lemon jelly. Blend everything until nice and smooth. Be careful not to blend too long, as this may discolor the avocado cream.
Season to taste with salt and pepper.

Finishing

Preheat the oven to 80 °C.
Fry the slices of sourdough bread nice and crispy in a pan.
Place the black olives on an oven tray lined with baking paper. Dry them in an oven at 80 °C until completely dried. Then cool and blend them briefly in a blender.
Immerse the cherry tomatoes in boiling water for 10 seconds (without cutting them beforehand). Immerse them in ice water for 1 minute - or rinse them under cold running water - and remove the skin.
Cut them into wedges of different sizes. Drizzle the tomato segments with olive oil, vinegar, a pinch of sugar and some salt and pepper.
Mix the chopped oregano and basil with the olives and tomato segments in a bowl and season to taste with salt and pepper. Garnish the salad with fresh herbs and chopped red onion.
Spread the bread with the candied tomato mayonnaise, spread the scrambled eggs and a few tufts of avocado cream on top. Serve with the tomato salad.

Recipe for

2

person

persons

30

minutes

For the candied tomato mayonnaise

50 g candied tomatoes

1/2 lemon

2 garlic cloves

3 egg yolks

150 g passata

50 ml of olive oil

400 ml of grape seed oil

FOR THE SCRAMBLED EGGS

5 cherry tomatoes Party Délice

1 shallot

3 eggs

Splash of milk

1 tbsp Greek yogurt

Olive oil

For the avocado cream

4 ripe avocados

2 limes

1/2 bunch of cilantro

1 handful of young spinach

2 tbsp lemon jelly

FINISH

150 g cherry tomatoes Party Délice

2 slices of sourdough bread

100 g black olives

Cabernet Sauvignon vinegar

Oregano

Basil

Pepper

Salt

Sugar

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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