MSP Eats: Toast To Toast | Sauté + Rosé
In August we hosted Burn + Brunch, an event where members came for workout then stayed after for a post- workout meal. Stephen, the chef behind Sauté + Rosé prepared the world's best avocado and tomato toast.
HERE'S WHAT YOU NEED
2 cups of halved cherry tomatoes
1/2 of a small white onion, diced
4 or 5 fresh basil leaves
5 tablespoons balsamic vinegar
1 tablespoon sugar
1 cup fresh arugula
2 poached egg
Two slices of toast
1 cup mayo (or greek yogurt)
Juice of 1 lemon
A sprinkle of cayenne pepper
In a medium sauce pan over medium high heat, warm about a tablespoon of EVOO, add the diced onions and let them come to a translucent sweaty state (often how I feel after a workout). The onions should have a nice golden color, and smell sweet. Add the tomatoes, balsamic vinegar, hand ripped basil leaves, and sugar. Let the tomatoes come to a boil, reduce the heat to low and simmer for about 30 minutes. The jam should come together so nicely, and the sweet acidity of the tomatoes plays so well against the peppery arugula and rich egg yolk.
For the aioli, combine 1 cup of mayo (or greek yogurt), the juice of one lemon and a sprinkle of cayenne until you get a ranch dressing like consistency. Super easy! Once your egg is poached, fried, or even scrambled and your bread is toasted (I toast in the oven for 10 minutes at 350 drizzled with olive oil), it's assembly time.
Spread the aioli on your toast, add the tomato jam, top with arugula and an egg. In the words of Ina Garten, "how easy is that"?
What are your go-to brunch recipes?
MSP GYM BLOG
Providing useful fitness and lifestyle
tips + resources.
DISCOUNT CODE: MSP12