Breakfast feeling: Eggs in bacon nest with Caprese salad

I know, you know, he/she knows, they know, we all know how important the breakfast is. Yes, of course we know that all we eat in the morning gives fuel to our body and energy for the most part of the day. There is an old, wise saying, I’m totally agree with: Eat like an emperor in the morning, like a king on lunch and like a poor man in the evening. 

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I know I’ve been writing a lot about food, lately, and even I wanted to show you how our garden looks like after two months, and to give you some news about our newest cat, Felix Norocel (Lucky Felix), I ended writing about….food, of course. About the breakfast we had today, actually.

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I had some mozzarella in the fridge and since the vegetable market is full with beautiful garden tomatoes, I thought a caprese salad might be great. And this was the perfect moment to use the Greek basil we have in our garden, anyway.

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But enough with talking and let’s create a great and flavored dish: eggs in bacon nest with Caprese salad.

THE EGGS:

You’ll need a muffin pan for this and a preheated oven on 200 Celsius degrees, eggs (I used 2 for each person), bacon, olive bread, olive oil, salt, pepper and thyme (if you like cheese, grate some and sprinkle each egg with it before you put them in the oven).

With a cookie cutter make circles out of bread (since I like the not so perfect things, I used the knife to create not so round circles). Put one circle bread on each hole of the muffin pan and sprinkle with olive oil. Around the bread put slices of bacon, to create a “nest” like form. In the nest crack an egg and add salt, pepper and cheese on top of it. Do the same with each egg then put it in the oven until the eggs are going to have the consistence you like

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THE SALAD

I love fresh basil for the fresh and summery taste it gives to dishes and this is one of the main reasons I like caprese salad so much.

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You’ll need fresh basil leaves, mozzarella, tomato, olive oil, balsamic vinegar (I used lemon juice), salt and pepper.

Slice the cheese and tomato then, put them on the plate you’re gonna serve the salad, like this: tomato, cheese, tomato, cheese and so on. Sprinkle your salad with fresh basil, salt, pepper, lemon juice or vinegar and olive oil.

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and you’re ready