YIELDS
2
INGREDIENTS
2 slices whole grain bread, lightly toasted 4 roasted Jersey plum tomatoes, skins removed and diced 2 eggs, scrambled with saffron (recipe below) 3 oz. Cherry Grove Farm Jersey Giovane cheese, diced small 2 slices Taylor ham (made in New Jersey) 10 basil leaves, cut into chiffonade 6 slices roasted potatoes (recipe below) 4 TBSP roasted Jersey tomato basil sauce (recipe below) 2 3x3 metal baking rings Pan spray
INSTRUCTIONS
Preheat convection oven to 400 degrees. Spray inside of baking rings well with pan spray and place on rimmed baking sheet. Using a cutting ring the same size as baking rings, cut 2 circles from toasted bread slices and place one in each baking ring. Next, place half of chopped tomatoes into each ring. Top tomatoes with scrambled eggs. Lay half of diced cheese into rings on top of eggs. Top cheese with a slice of Taylor ham, making sure to cut to size with cutting ring. Bake filled rings in oven for 10 minutes, just until cheese is lightly melted. Remove from oven. To serve, lay down three slices of reserved warm roasted potatoes in center of plate. Place one filled ring in center of potatoes and carefully remove ring. Spoon 2 TBSP tomato basil sauce around plate. Garnish top of stack with basil chiffonade and serve immediately. Roasted Jersey Tomatoes and Potatoes 8 Jersey plum tomatoes, halved 2 red skinned potatoes, sliced ⅛” thick 2 TBSP extra virgin olive oil Salt and pepper Preheat oven to 450 degrees. Place tomato halves, skin side up, and potato slices on rimmed baking sheet sprayed with pan spray. Drizzle olive oil over all and season with salt and pepper. Roast 15 minutes and turn potato slices. Roast another 15 minutes until tomato skins are wrinkled and lightly browned, and potatoes are also browned. Remove from oven and cool slightly. Pull skins off tomatoes and discard. Drain potato slices on a paper towel, adjust seasoning and keep warm. Roasted Jersey Tomato Basil Sauce 4 peeled and chopped roasted tomatoes 1 small clove garlic 2 TBSP extra virgin olive oil 1 teaspoon. lemon juice 6 basil leaves Salt and pepper Place all ingredients in a mini chopper and puree until sauce is well blended, but still has some texture. Taste for seasoning. Saffron Scrambled Eggs 2 TBSP heavy cream Pinch crumbled saffron 2 large eggs, beaten Salt and pepper 2 teaspoons. butter Scald heavy cream in small pan. Remove from heat, add saffron, stir well and let sit 5 minutes. Add saffron mixture to eggs in a small bowl, season with salt and pepper and mix well. Melt butter in a small non-stick pan and add eggs. Scramble until cooked but still moist. Remove from heat.
NUTRITIONAL INFORMATION
No nutrition information available
