Egg Pie Tyrolese

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I am always looking for a new brunch recipe. When I came across Egg Pie Tyrolese in The Gourmet Cookbook Volume 1 (1965), I knew I had to try it. This peasant food dish has its roots in the Tyrol area of the Austrian Alps and – like so many peasant foods – is easy and delicious. Here is my adaptation of the original recipe.

Butter a 10-inch deep-dish pie plate and line the bottom with 1-inch-thick slices of peeled tomatoes. You may have to cut some of the slices of tomatoes to ensure you have the entire bottom covered. Lightly brush the tomatoes with soy sauce then scatter 2 tablespoons of chopped fresh chives and ¼ cup of chopped fresh basil on top of the tomatoes. Slice 6 boiled eggs crosswise and layer on top of the tomatoes, sprinkling breadcrumbs and dotting with butter between the layers. Combine 6 eggs, 1 ½ cups of half-and-half, a sprinkling of salt and a dash of ground pepper in a bowl and pour over the mixture. Pop in a pre-heated 350-degree oven and bake 35-40 minutes until the filling is set. Let cool 5 minutes before serving.

And that is all there is to it. Easy. Delicious. And a perfect brunch dish to impress your guests. Enjoy!