Ben Thibodeaux of Cavan in New Orleans shares this straightforward approach to a simple tomato toast packed with flavor. Crisp toast with a creamy goat cheese base, topped with juicy tomato slices, arugula, fried egg, and housemade bacon marmalade, a simply stunning brunch or breakfast meal any day of the week.
recipe 
yields
Serves 4
10 ounces slab bacon
diced
3 tablespoons unsalted butter
2 red onions
sliced ½-inch thick
grilled and chopped
½ cup sugar
1 shot espresso
1 ounce bourbon
½ cup apple cider vinegar
2 tablespoons sorghum
1 teaspoon chopped thyme
Black pepper to taste
4 medium tomatoes
stem and core removed
sliced ½-inch thick
Salt and pepper to taste
Leaves from 4 springs thyme
chopped
¼ cup olive oil
4 (½-inch) slices crusty bread
8 ounces goat cheese
softened at room temperature
2 tablespoons unsalted butter
2 whole eggs
¼ cup arugula
For the bacon marmalade:
For the tomato toast:
steps
- Make the bacon marmalade: In a large sauté pan, render bacon in butter until just cooked. Add onions and sugar to bacon. Cook over medium heat until onions are caramelized. Add espresso, bourbon, vinegar, and sorghum. Cook until liquid is syrupy. Add thyme and season with black pepper as needed. Transfer to refrigerator to cool. Let come to room temperature before serving.
- Make the tomato toast: Preheat oven to 350 degrees. On a parchment-lined baking pan, lay out sliced tomatoes. Season each side with a pinch of salt, pepper, and thyme. Drizzle lightly with olive oil. Bake tomatoes in oven 8 to 10 minutes, or until lightly caramelized and slightly dried. Remove from oven and allow to cool thoroughly at room temperature. Season bread slices with salt, pepper, and a little olive oil. Transfer to a parchment-lined baking pan and bake for 6 to 8 minutes, or until bread is toasty on the outside but still soft on the inside. Remove from oven. Spread 2 ounces of cheese on each slice, top with roasted tomato slices, and top tomatoes with bacon marmalade. In a frying pan, melt 2 tablespoons of butter. Fry eggs sunny-side up and top each toast with an egg. Garnish with arugula and serve immediately.
Date Published: 02.16.21
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- From Ben Thibodeaux of Cavan in New Orleans
