Malori’s Breakfast – Fried Egg + Slow Roasted Tomatoes

tomato-egg-rice-breakfast

Breakfast is totally my jam.  If you follow me on Instagram (@malorimaeva), you’ve probably noticed this (there’s a hashtag – #malorisbreakfast).  Growing up, my mom always made it a priority to get my brothers and I out the door with a good breakfast in our bellies and it’s something that’s stuck with me for life.  Rare are the days I leave the house without cooking a little something to start my day.

My breakfast is generally composed of pieces of other meals.  This one is no exception.  I’m not sure why I have cherry tomatoes in my fridge but I’m definitely grateful for the color and slow-roasted deliciousness they provided in this dish.  The rice was leftover from dinner the night before and the bacon was originally purchased for a different meal (THANK GOD for leftovers).  The basil was also leftover – something that was first used in a pasta dish.  In fact, the only part of my meal that wasn’t borrowed from another was the egg.

If you’re like me and you crave a decadent breakfast to start your day off right, this is definitely for you.  Since I’m a single lady cooking for myself, this recipe serves one.  Feel free to double it if you’ve got company.

do-breakfast-right

What you’ll need:

  • 1 TBSP olive oil
  • a generous pinch of flaky salt
  • 1 handful of cherry tomatoes, halved
  • 5-8 leaves fresh basil
  • 2 cloves garlic, smashed
  • 1/2 cup of vegetable stock
  • 1/8 tsp dry rosemary
  • 1/4 cup of brown rice
  • 2 strips of bacon, chopped into bite-sized pieces
  • 1 egg

Make it:

  1. Start with your rice.  I’d recommend making this the night before if you want to save time.  It will be just as delicious.  Boil your vegetable stock and rosemary then pour in your dry rice and simmer until tender (45 minutes or so).
  2. Preheat your oven to 350.
  3. In an oven-safe dish, drizzle olive oil over your tomatoes then sprinkle with your flaky salt.  Top with 5-8 fresh basil leaves if you’ve got ’em.  Add your garlic and place in the oven for 15 minutes.
  4. While your tomatoes roast, fry your bacon.  I like mine really crispy but this is your breakfast so cook it however you’d like.  When your bacon is finished to your liking, remove it from the pan with a fork or slotted spoon reserving the grease.
  5. In the same greasy pan, fry your egg.  Wait to fry your egg until both your rice and tomatoes are finished cooking.  You’ll want it to be piping hot!  Season it with a little bit of salt and pepper while it cooks.
  6. When your egg is finished, plate that bitch up.  Start with your rice, slap on the bacon, then your egg and finally, pour your tomatoes and basil over everything.

If you tackle this delicousness, tag it with #malorisbreakfast!  I’d love to check it out!

 

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