Around this time last year, my husband and I were vacationing in Vancouver, British Columbia. On the morning we were exploring Granville Island, we had breakfast at Agro Cafe. We walked in quite early and the place was already brimming with people. It was absolutely charming, quite raw, and oh-so inviting. I felt like I was home in Toronto having breakfast in one of my favourite neighbourhood treasures. I perused the menu quickly and it didn’t take long for my husband to see my disappointment. Sure they used local, organic ingredients, but it was a breakfast centered around eggs. Needless to say that eggs are not my preferred choice for breakfast. I much prefer a big plate of pancakes (my absolute favourite), waffles, French toast, scones – yes, the carbs!
In spite of my original disappointment, I have to admit that I had a very happy food moment. My breakfast consisted quite simply of: scrambled eggs, toast, home fries, a couple of slices of oranges, and a very small portion of cooked cherry tomatoes, all extremely unassuming. Well, let me tell you that the aroma coming from the cooked cherry tomatoes was nothing less than intoxicating. With excitement, I spooned the cherry tomato mixture over the scrambled eggs. Then placed a big spoonful on the multi-grain piece of toast, popped it in my mouth and for a moment experienced pure and utter bliss.
Tomatoes and eggs are a classic combination for a reason. I make a quiche that gets topped with thinly sliced tomatoes that for me, just make that dish.
So, this is my attempt to recreate my Granville breakfast experience. I still don’t like eggs for breakfast, so I’m serving it for dinner instead. I didn’t care for the dried oregano in the original, so I’ve replaced it with fresh oregano and I don’t think they included garlic in theirs, but it is absolutely indispensable in this recipe. Don’t fret the amount; roasted garlic is sweet and extremely complementary to roasted tomatoes and though I normally don’t like garlic in my eggs, it just works here. Trust me! It’s pure sweetness, literally!
I served it with a big leafy green salad and a big rustic chunk of spelt bread. So satisfying on so many levels. In short, anything that gets me excited about eggs is definitely worth checking out. This is a quick and easy weeknight meal.
|Cherry tomatoes||1 lb (1 pint)|
|Olive oil||2 tbsp|
|Garlic, cloves, crushed||3|
|Basil, fresh, chopped||1 tbsp|
|Oregano, fresh, chopped||1 tbsp|
- Preheat oven to 400 degrees.
- Regular-sized cherry tomatoes may be used whole. If there are some that are big, cut in half or in quarters.
- Place cherry tomatoes in a small, glass baking dish.
- Add olive oil, garlic, salt, and black pepper. Mix.
- Bake for 30 minutes.
- When you have removed the cherry tomatoes from the oven, add fresh basil and oregano and stir until evenly distributed. Set aside.
- Place two eggs in a small bowl, season with salt and black pepper, and beat lightly.
- On medium heat, heat a little bit of olive oil (just enough to thinly coat the pan) in an 8-inch non-stick frying pan.
- Add the eggs and cook 2-4 minutes on each side. The crepe should be golden, cooked through, but not overcooked.
- Remove from heat. Stuff with one-third of the roasted cherry tomato filling and roll up until fully enclosed (just like you would a crepe).
- Repeat process with remaining two eggs.
- Spoon remaining 1/3 of roasted cherry tomato filling over both crepes allowing some to cascade over the sides.
- Serve with a big leafy green salad and rustic chunk of spelt bread.