Cooking Instructions
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Step 1
Preheat Electrolux Steam oven to 130 degrees C (265 degrees F) using the Electrolux Steam function.
Step 2
Place
Eggs (8)
(in their shells) on the slotted stainless steel oven rack and steam for 6 minutes.
Step 3
Place the
Heirloom Tomatoes (4 cups)
onto a tray. Dress with
Olive Oil (as needed)
,
Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
and bake in the oven for 4 minutes with the eggs.
Step 4
Cook the tomatoes until their skin begins to split. Retain the tomato juice/oil mixture.
Step 5
Run the eggs under cold water until the shells are cool enough to touch, then gently crack the shells and peel the egg, keeping the eggs whole.
Step 6
Cut the
Rye Sourdough (1)
into 2-cm thick slices and lightly toast the bread.
Step 7
Top the toasted bread with the soft steamed eggs, tomatoes, and tomato dressing, then slice the
Avocados (2)
and place besides to garnish.
Step 8
To serve, rip the
Fresh Basil (1/2 bunch)
and place on top with
Freshly Ground Black Pepper (to taste)
.
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