It’s less than a week to Christmas!! In honour of making something festive, I decided that a sunny Christmas-sy breakfast was in order. I present to you:
Sunny Side Up Eggs with Candy Cane Grissini and Cinnamon Salt
Grissini (Recipe below)
The night before, make the grissini and shape them into cane shapes. Meanwhile, make the tomato sheets. Spread the tomato sauce either in a dehydrator, or on a piece of baking paper set over a baking tray. If using the dehydrator, use according instructions. If using the oven, set the oven to a fan-forced 50 degrees. Dehydrate till you can peel the tomato sauce off in a sheet.
Fry the egg (s) in a gingerbread man cookie cutter. Make sure the cookie cutter is stainless steel or can take heat.
Place the egg onto a plate, and wrap strips of prosciutto around the grissini. Carefully cut the tomato sheet into long strips and wind that around the grissini too. Sprinkle with cinnamon and a touch of sea salt.
Et voila! Novelty Christmas breakfast. =)
Grissini Recipe (Tweaked from Group Recipes)
1 cup flour
1/2 tsp salt
1 tsp yeast
1/2 tsp brown sugar
1 tablespoon olive oil
100 ml lukewarm water
Mix the dry ingredients together. Make a well in the centre, and add the wet ingredients. Knead till smooth. Cover with cling wrap and set aside in a warm place to rest.
Preheat the oven to 180 C.
When the dough has doubled in size, start rolling out little balls of dough into long strips. Alternatively, you could use a pasta machine and the fettucine cutters to ensure a more accurate end product. Personally though, I prefer having not-so-perfect looking grissini. =)
Bake till crispy and golden brown, and then wrap with tomato and prosciutto!
It really tastes like tomato and bacon on toast haha. Great as an entree. =)