I'm not a breakfast person. I never have been. In fact, I don't become hungry until at least ten in the morning. So one of the great pleasures of the weekend, for me, is to sit down with my family over a lavish weekend brunch, late in the morning at just the time hunger finally comes calling.
Marinated Roasted Red Peppers
2 - 3 red bell peppers
2 cloves of garlic, minced
1 scallion, sliced
1 stem of fresh basil, chopped
2 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
t tsp Dijon mustard
salt and pepper to taste
Place the top oven rack 6 - 8 inches below your broiler, and line the bottom oven rack with foil. Preheat your broiler on high for several minutes. Place the peppers directly on the top oven rack and broil, turning occasionally until the peppers are charred and black all the way around. Place the peppers in a glass bowl and seal with a lid or plastic film. Allow the peppers to sit until cool enough to handle.
Meanwhile whisk together the remaining ingredients. When the peppers are cool enough to handle, peel off the black, charred skin (it will peel off very easily). Cut the peppers in half and remove the seeds. Then cut them into strips and toss with the marinade. Cover and refrigerate overnight (or for at least 4 hours).
Roasted Red Pepper Tartine
gluten-free bread (I like Udi's gf, nut-free bread) or whole grain bread (1 slice per serving)
grated mozzarella or a mix of mozzarella and parmesan (2 Tbsp per serving, approx.)
marinated peppers (2 - 3 slices per serving)
eggs (1 per serving)
salt and pepper
chopped basil or parsley to garnish
Place the cheese on each slice of bread and toast or broil until the cheese is bubbly and beginning to brown. Meanwhile, season and fry the eggs to your preferred doneness. Top each slice of toasted bread with 2 - 3 slices of peppers and an egg, and sprinkle the herbs over top.