What's cookin?

       Who doesn't love something delicious and extra special for Sunday morning breakfast?  I know I do, and this morning we've made something super specially special, cause that's the way we roll around here.  By we, I mean my daughter or mini-Cheeky in training.  I have to give most of the credit to her on this particular tasty treat, because it was in fact her idea, based on a delicious brunch that she had eaten at Grand Lux Cafe.  If you have not been, then run as fast as you can and go.  Trust, it is delish.  Todays brunch item du jour is called...
Tuscan Farmhouse Eggs

      You will need:  
               Grape tomatoes
               Parmesan Cheese (Parmigianno reggiano please, go ahead, call me a cheese snob, but this stuff is the bomb diggity...so there)
               Rustic bread of your choice, wheat, sour dough whatever floats your particular boat that day
               Balsamic Vinegar, just a smidge
               Salt n pepa...Get up on this!

Salt and Pepa's here, and we're in effect

Want you to push it, babe
Coolin' by day then at night working up a sweat
C'mon girls, let's go show the guys that we know
How to become number one in a hot party show
Now push it

            Ingredients for Pesto
                           -olive oil
                           -pine nuts
                           -parmesan cheese
                           - 1 clove garlic
     Now first things first, cooking is fun, repeat after me, COOKING IS FUN!  Next you will need to get your food processor or blender ready to go cause it's Pesto makin time!  This is easy people, no biggie at all and before you know it you can go braggin up and down the block about your amazing pesto making capabilities, and everyone will be green with envy, and talk about you more than they already do, except this time it's about good things...like pesto!

     Grab a couple of handfuls of washed basil, about two cups, and toss it in the food processor like this...

     Next you need to lightly toast some pine nuts in a skillet (a little less than 1/4 cup) and toss them in with the basil.  Add 1 clove garlic, 1/2 cup parmesan cheese (the bomb diggity kind), and start blending.  Slowly drizzle the olive oil through the open compartment until it reaches the right consistency, probably just under 1/2 cup.

And then it will look like this...


Next up is the tomatoes and they are so adorable and cute that of course they had to name them something equally adorable and cute...

So wash up those little cherubs and toss them on a cookie sheet, add a little olive oil, smidge of Balsamic Vinegar, and some Salt n Pepa, and stick those babies in a 375 degree oven, and after you have a couple cups of Joe, read the paper, or do a load of laundry, and they will go from this...

       To this...

And they are so yummy that I swear I could sit there with a spoon and eat them all up right then and there.

     So now it's  time to make your standard egg white scrambled eggs, and aren't we being all heathy this morning...yes, yes we are.  Toast your yummy rustic bread, spread on a schmear of pesto on top of the toasted bread, place scrambled eggs, and then a spoonful or two of our roasted tomatoes, shave some parmesan cheese (the bomb diggity kind), salt n pepa, and a little fresh basil...cuz it's purty...

And you end up with this...

And there you have it Tuscan Farmhouse Eggs!  Now go eat, and enjoy...


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