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Farmer's Plate

Source of Recipe


From "Clinton St. Baking Company Cookbook" by DeDe Lahman



List of Ingredients



• 3 large eggs
  
• 2 Tbsp heavy cream
  
• Salt
  
• Freshly ground white pepper
  
• 1 Tbsp unsalted butter
  
• 2 Tbsp extra-virgin olive oil
  
• 2 plum tomatoes, cut in half lengthwise
  
• ¼ cup fresh whole basil leaves
  
• 2 slices sourdough toast or baguette
  
• Three ¼-inch-thick slices farmhouse Cheddar cheese
  
• Fresh chives, minced
  






Instructions



1. Preheat the oven to 350°F.
   
   
2. Whisk together the eggs with the cream in a bowl until combined. Season the eggs with salt and pepper.
   
   
3. In a 9 to 10-inch omelet pan, melt the butter over low heat. Once the butter is frothy, add the eggs. Gently scramble them in a circular motion with a heatproof spatula, starting from the center of the pan and moving outward. Shake the pan to distribute the uncooked eggs. Once the eggs begin to set, remove them from the heat and keep them warm. They should be soft and creamy.
   
   
4. In a separate oven-safe sauté pan, heat 1 tablespoon of the olive oil until hot. Add 3 tomato halves, skin-side down. Sprinkle with salt and pepper and add the basil to the pan. Pour the remaining tablespoon olive oil over the top of the tomatoes. Allow to cook for 30 seconds and flip. Turn the tomatoes back over after 30 more seconds and place the pan in the oven. The tomatoes are ready when they have become juicy and soft and the basil has crisped.
   
   
5. Serve the eggs in the middle of a plate with the tomatoes and cheese on one side and the toast or baguette on the other side. Sprinkle with chives.
   
   Serves 1