Brunching, tapas style

by Kiran on February 22, 2013 · 48 comments

in Breakfast/Brunch, Sides

Hi friends! Happy Friday 🙂

Today I want to discuss about left-over produce.

What do you do if you have a fridge, sparse with ingredients? Like a crusty day ol’ bread, handful of grape tomatoes, a few mushrooms and some vegetables lying around awaiting to be utilized?

You should bake it all into perfect bowls of roasty deliciousness.

Did I just invented another word? Roasty sounds very “gourmet-ish”.

So, this walking “dictionary” would be teaching you all about using up sparse produce that is left in the refrigerator for anything but grand.

Yes folk, grand is not a word to describe this recipe. Sublime is the way to go.

Now I’m teaching grammar? I can be so predictable. Continue following my cue, because I want to introduce you to bowls of sublime brunch idea.

It’s so easy, you can make it now. This instant.

Chopping everything into itty-bitty bite size, throwing it all into fancy dishes, drizzling of evoo and other spices — makes a perfect concoction for something tasty, easy and different for your next brunch party.

In fact, lay out all of the ingredients (or condiments), including oven-proof dishes. And get your guests to partake in making their own fancy brunching “eggs”. Once everyone assembles their preference in the dishes, get it into the oven. Get busy again by preparing mimosa’s and coffee’s to rejoice.

Or even better — toast it with sangrias.

Print This Recipe Print This Recipe

Makes 2 servings

Ingredients:

  • 10 white mushrooms, sliced
  • 8 grape tomatoes, quartered
  • 1 shallot, minced
  • 1 celery, cubed
  • 1 tiny carrot, cubed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp truffle oil
  • 2 tbsp light olive oil
  • 2 eggs
  • Chopped italian parsley for garnish
  • Crusty bread

Directions:

  1. Heat oven to 400F.
  2. In a bowl, mix all ingredients, with the exception of eggs, garnish and bread.
  3. Divide mixed ingredients into 2 ramekins (or any oven proof bowls). Place ramekins onto a baking sheet and bake for 15 minutes.
  4. Remove ramekins from oven. Crack eggs on each and return the ramekins to the oven to bake for another 5 minutes.
  5. Once eggs are done, remove from the oven and serve garnished with italian parsley and crusty bread on the side.

 

This brunching delights reminds me of Spanish style, “tapas”. Grab a day ol’ bread and mop up all the liquid delicious that is, resulting from roasting.

Mmmmm… 😀

What’s your idea of a perfect brunch? How do you consume leftover produce?

 

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{ 48 comments… read them below or add one }

1 Rosa February 22, 2013 at 1:47 PM

Lovely combination and creation! Surely very scrumptious.

Cheers,

Rosa

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2 Kiran February 27, 2013 at 1:23 PM

Rosa — thank you, friend 🙂

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3 fabiola@notjustbaked February 22, 2013 at 2:53 PM

Tapas are the best and I love making leftovers like this, what a great idea! I hope you are well:).
fabiola@notjustbaked recently posted..Spicy Cabbage, Brown Rice, Turkey Meatball Soup

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4 Kiran February 27, 2013 at 2:42 PM

Fabiola — i am doing well, thanks for asking my friend. And I hope you are keeping well yourself 🙂

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5 Liren February 22, 2013 at 3:17 PM

Roasty. I like it 🙂 I think I will use it. (If it makes you feel better, my kids tease me for making up words all the time.)

You make leftovers look gorgeous, my dear!
Liren recently posted..Five Little Things

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6 Kiran February 27, 2013 at 2:43 PM

Liren — thanks my dear. So glad that I’m not alone in the quest of “making up words all the time” 😉

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7 aimee@shugarysweets February 22, 2013 at 6:35 PM

Your photos are stunning!!! And now I’m hungry 🙂

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8 Kiran February 27, 2013 at 2:43 PM

Aimee — thanks dear, and that’s the purpose 🙂

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9 Laura (Tutti Dolci) February 22, 2013 at 11:10 PM

Love “roasty”! Great brunch idea, your leftovers definitely don’t look like leftovers ;).

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10 Kiran February 27, 2013 at 2:44 PM

Laura — lol, leftover ingredients definitely looks better than leftover food 😉

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11 Honey What's Cooking February 22, 2013 at 11:49 PM

Looks gorgeous.. I’ve never had a tapa like this before. The perfect brunch for me is huevos rancheros with a cup of coffee, or even french toast. i loveeeeeeeee brunch. Leftover produce, I usually add veggies to pastas or pulao, or i’ll just roast them up. Happy Friday!
Honey What’s Cooking recently posted..Friday’s Favorite Things – 2.22.13

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12 Kiran February 27, 2013 at 2:46 PM

Honey — this is not a “tapas” per say. Just using the idea 🙂 Tapas is actually small Spanish plates of food meant to be shared in a group.

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13 marla February 23, 2013 at 7:09 AM

Tapas are so fun and that runny egg is beyond tempting!!!
marla recently posted..Smashed Squash

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14 Kiran February 27, 2013 at 3:01 PM

Marla — My exact sentiments!

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15 Charul @ Tadka Masala February 23, 2013 at 9:35 AM

This is such a fun and yumm way to use up all the left over veggies. And amazing pics as usual. 🙂
Charul @ Tadka Masala recently posted..Fennel & Black Pepper Biscuits

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16 Kiran February 27, 2013 at 3:04 PM

Charul — thanks friend 🙂

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17 Alyssa (Everyday Maven) February 23, 2013 at 10:18 AM

Some of my best dishes are created out of limited ingredients – this is fantastic and a perfect brunch idea!
Alyssa (Everyday Maven) recently posted..Maple Dijon Chicken

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18 Kiran February 27, 2013 at 3:07 PM

Alyssa — thank you my friend 🙂

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19 Ameena February 23, 2013 at 12:02 PM

Brilliant idea…are you actually cooking while here in LA? Even more impressive.
Ameena recently posted..a bright idea

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20 Kiran February 27, 2013 at 3:38 PM

Ameena — yes, I am but not for the blog. Just for us 🙂 I can’t imagine doing it all here in a hotel room 😉

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21 CCU February 23, 2013 at 8:07 PM

This is such a delicious idea my friend, nice one 😀

Cheers
CCU
CCU recently posted..Huh?

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22 Kiran February 27, 2013 at 8:53 PM

CCU — thank you so much, buddy!

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23 tania@mykitchenstories.com.au February 24, 2013 at 6:43 AM

What a lovely leftover banquet and I learnt a new word and maybe some grammar
tania@mykitchenstories.com.au recently posted..Lemon Ricotta Cake and Life by the Lakes

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24 Kiran February 27, 2013 at 8:53 PM

Tania — I’m not a qualified English teacher. Be warned 🙂

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25 Matt @ The Athlete's Plate February 24, 2013 at 7:33 PM

This looks amazing!
Matt @ The Athlete’s Plate recently posted..#Whole30 Days 6-7

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26 Kiran February 27, 2013 at 8:54 PM

Matt — thank you my friend 🙂

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27 Sophie February 25, 2013 at 10:26 AM

Brunching, tapas style sound very interesting & delicious too! 🙂

This looks comfort food, tasty & fabulous even, Kiran!

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28 Kiran February 27, 2013 at 8:56 PM

Sophie — thanks a lot! No point in wasting leftover ingredients, right? 🙂

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29 Jen February 25, 2013 at 5:36 PM

Way to go creative on left overs! =)

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30 Kiran February 27, 2013 at 8:58 PM

Jen — thanks dear friend, just being sensible. Can’t imagine wasting food 🙂

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31 ashley - baker by nature February 25, 2013 at 10:00 PM

Your pictures get prettier and prettier with every post, girl!
ashley – baker by nature recently posted..Orange Ginger Chocolate Blondies

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32 Kiran February 28, 2013 at 2:38 PM

Ashley — oh! thanks my dear 🙂

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33 Jennifer (Delicieux) February 26, 2013 at 12:34 AM

What a divine dish! I love mushrooms and eggs. In fact I have mushrooms and a poached egg for lunch!
Jennifer (Delicieux) recently posted..Announcing the launch of the Delicious everyday cookbook

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34 Kiran February 28, 2013 at 2:38 PM

Jennifer — a perfectly tasty combo, I must say 🙂

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35 Rachel @ Bakerita February 26, 2013 at 1:07 AM

This looks so delicious, and perfectly adaptable for whatever is around!
Rachel @ Bakerita recently posted..Chubby Hubby Fudge

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36 Kiran February 28, 2013 at 2:39 PM

Rachel — thanks my friend 🙂

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37 Angie@Angie's Recipes February 26, 2013 at 4:27 AM

A beautiful creation, Kiran.
Angie@Angie’s Recipes recently posted..Green Bean Spelt Cake with Hazelnuts and White Wine

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38 Kiran February 28, 2013 at 3:22 PM

Angie — thank you my friend 🙂

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39 Katerina February 26, 2013 at 6:03 AM

These are beautiful photos and these little treats make me drool!
Katerina recently posted..Chicken with Pineapple

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40 Kiran February 28, 2013 at 4:32 PM

Katerina — thanks my dear friend 🙂

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41 amy @ fearless homemaker February 26, 2013 at 8:48 AM

Delicious! When I have leftover veggies to use up, I either put them into an omelette, or make them into a simple pasta primavera. Your leftovers brunch looks divine!
amy @ fearless homemaker recently posted..Whole Wheat Cinnamon Swirl Bread

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42 Kiran February 28, 2013 at 4:40 PM

Amy — I love using leftover veggies in scrambles and omelette’s! Yum 🙂

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43 Nami | Just One Cookbook February 26, 2013 at 2:35 PM

Love this cute mini serving style! My kids love having their own serving (I can relate – I used to think the same way about individual serving dishes and desserts!). Mushrooms are always my favorite and I squeeze them in for any meal if possible. 😀 Love this tapas style!
Nami | Just One Cookbook recently posted..Gyudon Bento 牛丼弁当

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44 Kiran February 28, 2013 at 4:46 PM

Nami — I don’t have to fight for servings this way. A bowl is all mine, to devour 😉

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45 Your Cookery Book February 28, 2013 at 7:49 AM

Lovely creation from leftover.

I don’t let my leftovers go to waste either. Always make something and something out of it. For example If I have rice leftover, I make pakora using it, onion fried rice with spices or even potato rice balls with dipping sauce.

Your pictures are gorgeous as usual 🙂
Your Cookery Book recently posted..Broccoli Spinach Strata

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46 Kiran February 28, 2013 at 4:53 PM

YCB — great ideas using ingredient leftovers. Thanks for sharing!

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47 Lail | With A Spin March 7, 2013 at 9:46 PM

I love single serving food. Loos so elegant and delicious.
Lail | With A Spin recently posted..Generational Technology firsts

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48 Kiran March 31, 2013 at 1:01 AM

Lail — thank you so much! I love when it’s less dishes I need to attend to 😉

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