Bolognese Brunch Toasts

SunDay BrunCh Vibes

Another Sunday is upon us which means it's time for brunch toasts! These have quickly become one of my favourite things to enjoy for weekend brunch. For one, they're versatile AF, everything tastes good piled on top of a perfectly grilled or toasted piece of fresh bread. Even the toast itself is variable you know? Sourdough, Italian, French etc, as long as it's fresh, it's the perfect piece of bread for brunch toasts.

Here's a couple things to keep in mind for my Bolognese Brunch Toast recipe below;

• ​THE SAUCE - I shared a recipe for bolognese that I absolutely love and if you've got the time, it's worth the half hour of effort. However, don't be shy to open up a jar of your fav bolognese for this recipe because it will be delish.
• Don't hesitate to swap out the bolognese sauce for your favourite Italian style sauce. Vodka sauce, tomato sauce, marinara etc., they'd all work perfectly and be delicious. Just make sure it is a thicker sauce otherwise you'll have a messy toast.
• DON'T SKIP THE GARLIC RUB - Rubbing the grilled pieces of toast with gently smashed garlic kicks the flavour of this toast up several notches. You'd be amazed how much garlic flavour comes through with a simple rub down.

Bolognese BruncH Toasts

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Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Toasts 

• Begin heating the EVOO, pepper flakes, and garlic for the sauce in a medium sized pot set to medium heat. Once the garlic starts to pop and sizzle, (about 1 min) add the onions and season with salt and pepper. Stir and cook 5 -6 minutes. Stir in the tomato paste and continue to cook for another 2 minutes, stirring often.

 

• Pour in the plum tomatoes and mash them up a little bit. Once the sauce begins to boil, add ½ tsp. sea salt and the fresh basil. Reduce heat to medium low, cover, and simmer for 20 minutes. Use an immersion blender to puree the sauce until smooth. Remove half of the sauce and keep it in a separate pan. Fold in the YVES ground to the remaining half of the sauce and let that simmer for 3 – 4 minutes until the veggie ground is warmed through.

 

• Use the reserved tomato sauce to thin out your Bolognese if desired. Otherwise, it can be stored in an airtight container in the fridge for 5ish days or frozen for 2ish months.

 

                 Grocery List

• 4 Pieces Fresh Sourdough Bread
• 2 C Prepared Vegetarian Bolognese (See Recipe Below)
• 4 Large Free-Range Eggs
• EVOO
• Fresh Basil
• Fresh Parsley, chopped
• 2 cloves Garlic, gently crushed
• Red Pepper Flakes
• Sea Salt & Cracked Pepper
• Grana Padano Cheese

BOLOGNESE

• 4 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 4 cloves Garlic, crushed
• 1 Heaping Tbsp. Tomato Paste
• 796ml can Plum Tomatoes
• 14 g Fresh Basil
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. + Sea Salt
• 340g package YVES Italian Ground Round

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• Begin heating a grill pan set to medium heat. Brush each side of the slice with EVOO and place them on to the grill pan for about 2 minutes per side or until toasty and grilled to desired crispness. Rub each side of the toasted bread with the gently smashed cloves of garlic.

 

• In the meantime, begin heating 1 Tbsp. of EVOO in a large, non-stick pan set to just about medium heat. Once heated, carefully crack in the 4 eggs and season them each with sea salt, cracked pepper, and red pepper flakes. Let them go for about 2 minutes before adding a little water to the lid of the pan and flipping it over to cover the pan, steaming the tops of the eggs. Keep covered until whites are set and yolks are at desired doneness.

 

• For service, ladle over about ½ of the prepared Bolognese sauce over your grilled toast. Top with your fried egg and garnish with freshly grated grana Padano, fresh basil, and chopped parsley. ENJOY!