About 1⁄4 loaf unsliced bread, whatever you have around
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 cups cherry tomatoes
1/2 teaspoon chile flakes
2 cups fresh corn kernels
3 cups spinach
1/4 cup thinly sliced fresh basil, plus a few basil leaves for topping
1-2 tablespoon unsalted butter
fleur de sel, for sprinkling
If you’ve spent some time reading through this book, you probably have some understanding of my deep and obsessive love of corn. It is the perfect salty-sweet vegetable. For that reason, this dish is my hands-down favorite in this chapter. However, please make this recipe only in the height of summer when both corn and tomatoes are at their best.
Preheat your oven to 500°F/260°C.
Scoop out the soft insides from the loaf of bread. Discard the crusty shell. Tear the bread into bite-size pieces. You should have about 1⁄2 cup/50 g. Scatter on a sheet pan, drizzle with 1 tbsp of the olive oil, and 1⁄4 tsp of the salt. Toast in the oven until nicely browned and crunchy, 4 to 5 minutes.
In a medium sauté pan, combine 1 tbsp olive oil, the cherry tomatoes, 1⁄2 tsp salt, and the chile flakes. Sauté over high heat, covered, until the tomatoes burst, 3 minutes. Remove the lid and allow the tomato juices to cook down and thicken for another 3 to 4 minutes. Don’t stir too often, because you don’t want the tomatoes to break up into a sauce; you want whole tomatoes. Set aside in a small bowl.
In the same pan, over high heat, combine the remaining 1tbsp olive oil, the corn, and 1⁄4 tsp salt and sauté until tender, but not browned, 1 to 2 minutes. Add the tomatoes back to the pan and toss to combine and reheat. Add the spinach and sliced basil and sauté until just barely wilted, about 30 seconds. Remove from the heat and set aside.
When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tbsp of the butter in a nonstick sauté pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
While the eggs finish, mound the hash onto two plates. Slide the eggs onto the hash, sprinkle with fleur de sel, and top with the breadcrumbs and basil leaves. Repeat with any remaining butter and eggs.
The corn and tomato mixture keeps well, refrigerated, for up to 3 days.