The Art of Food: brunch menu

Tomato and Basil Basted Breakfast Eggs This recipe makes basting eggs a breeze. Our fresh basil pesto is like using fresh grown basil from the garden on your farm fresh eggs. Enjoy with country bacon and a crispy ciabatta toasts.

Ingredients: 1 tablespoon Parmagiano-Reggiano cheese, grated
1 tablespoon Fresh Basil Pesto
2 tablespoon grape tomatoes, cut in half
1 teaspoon Mediterranean Tangerine Aromatic Oil
1 teaspoon Fresh chopped basil leaves
2 whole eggs

Directions:
In individual serving ovenproof baking dish or ramekin, break eggs carefully side by side. Add tomatoes and basil pesto . Sprinkle salt and pepper to taste and drizzle with Tangerine Oil. Bake in 350° oven until edges are bubbly and yolk is cooked to your desire.

Remove from oven and sprinkle with cheese and fresh basil. Serve while hot with applewood smoked bacon .

{me- in the garden with a few of my favorite friends}

I am a sucker for a celebration. Any reason to officially break out the Prosecco without feeling {too} guilty. And, the twelve o'clock rule need not apply.

This past weekend, we took full advantage of a sunny spring day and had al fresco feast with a handful of good friends.

We started with Prosecco and fresh squeezed Tarocco blood oranges from Italy. Not a bad way to start the day!

1 part fresh squeezed blood oranges
3 parts chilled Italian Prosecco sparkling wine

Easy antipasti appetizers followed, a little taste to coax our appetites while the fire was flaming on the Tuscan Grill.

Pane Insalata with olive pesto , lemon dressed mache greens and fresh reggiano Parmesan cheese.

Goat cheese with Balsamic Roasted Sweet mini Peppers** and toasted crostini

a bit of meandering through the garden while the fire's intoxicating us with its hickory smoked aroma......

so, I might not have kept it simple with the menu, but I definitely made sure it was easy.

Mint & Pistachio pesto stuffed spring lamb topped with Rosemary & Lavender Savory Salt.

Caramelized Onion & Golden Raisin stuffed pork loin wrapped in apple wood smoked bacon and topped with Porcini & Parsely Savory Salt.**

Gorgeous spring onions with Italian Calendula & Chive Savory Salt**

Looking forward to the summer and many more wonderful al fresco feasts with friends!

NOTE: ** Bella Cucina product not currently on website, but sold through Henri Bendel, NYC or Bella Cucina retail store in Atlanta: 800.580.5674

Buon appetito!
copyright 2009 Alisa Barry

Tomato and Basil Basted Breakfast Eggs

Al Fresco Feast