Chef Richard Benussi, chef/owner
La Campagne, Cherry Hill

(Recipe adapted for Edible Jersey.)

6 ripe plum tomatoes, peeled and seeded (see below)
12 slices of crusty Italian bread
2–3 balls of fresh mozzarella, buffalo milk
(mozzarella di bufala) preferred
¼ cup extra-virgin olive oil
2 tablespoons fresh basil, chopped
black pepper
12 fresh eggs, lightly cooked, sunny-side up

Bring a large pot of salted water to boil. Make an “X” at the bottom of each tomato, place in pot and blanch for 2–3 minutes or
until skins begin to blister. Remove and place in an ice water bath to stop cooking. Peel and seed. Chop the tomatoes and season
with salt. Place in a colander and let rest for 20–30 minutes to draw out the water.

Brush the bread slices with olive oil and toast under a broiler for a few minutes or until slightly crispy and brown around the
edges.

Place a slice of cheese (or two) on top of each bread slice and top with tomatoes. Place them back in the broiler until the cheese starts to melt. Cook eggs. Top each slice with a fried egg, fresh basil, and some black pepper. Serve warm as an appetizer, or as Chef Benussi says, as “an incredible Sunday breakfast.”

Note: If using very fresh mozzarella cheese, Benussi suggests changing the order and placing the cheese on top of the tomatoes.

(Serves 12 as appetizer, or 6 as brunch entree.)

lacampagne.com