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Baked Eggs and Basil Pancakes with Plum Tomato Confit

08

May
2015

Baked Eggs and Basil Pancakes with Plum Tomato Confit

On 08, May 2015 | In | By admin

Keep it simple and savory with some basil pancakes, a baked egg, and a spoonful of plum tomato confit.

 

4 cups pancake batter

2 tbsp. basil chiffonade

6 eggs

3 tbsp. heavy cream

1 tbsp. olive oil

2 tbsp shallots (chopped)

1 cup roma tomato (seeded and diced)

2 tsp. basil (chopped)

* Preheat oven to 350 degrees. Combine the pancake batter with the basil. Make 3 inch pancakes. Cook and set aside. Lightly butter individual ramekins and place heavy cream over the top. Place egg ramekin into rectangular pan filled 2/3 with hot water. Bake for about 6 minutes or until desired doneness is reached. Heat oil in saucepan, add shallots and saute for 30 seconds. Add tomato, saute for 10 seconds and remove from heat and stir in the remaining 2 teaspoon of basil. Arrange 3 pancakes in the center of the plate and carefully remove the eggs without breaking them. Place an egg on the plate of pancakes and spoon the tomato confit over the top.

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