Sunday Brunch: Fellini Eggs

Name: Sunday Brunch: Fellini Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 10-inch baguette, split; 2 Tbsps butter, softened, plus 1 teaspoon butter (he recommends clarified, I used regular) for the eggs; 2 whole canned peeled tomatoes or 1/4 cup chopped canned tomatoes; 6 extra larges eggs, preferably extra-large; 0 teaspoons minced garlic; 1 teaspoons heavy cream (I used 1 tablespoon whole milk); 1 teaspoon grated parmesan; 2 servings Pepper; 2 servings Salt; 118 milliliters fresh whole-milk ricotta cheese

You can never have too many main course recipes, so give Sunday Brunch: Fellini Eggs a try. This recipe serves 2. One serving contains 684 calories, 33g of protein, and 29g of fat. A mixture of parmesan, heavy cream, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Stir together the 2 tablespoons softened butter, garlic, and parmesan; if you are using unsalted butter, stir in a pinch of salt, too.

Ingredients you will need

Butter

Parmesan

Garlic

Salt

When the broiler is hot, spread the garlic butter evenly over the split baguette and put the baguette halves buttered-side-up on a baking sheet. Broil until the cheese begins to melt; the amount of time this takes depends on your broiler, so keep a close eye on it. When the garlic bread is finished and cool enough to handle, cut it into roughly 1-inch chunks.

Ingredients you will need

Garlic Butter

Baguette