Longtime readers may remember that I restrain myself from eating fresh tomatoes out of season. Nothing compares to a homegrown summer tomato, in an heirloom variety that may not ship well but tastes delicious on your table. For those beauties, I like the simplest preparation, such as slices on my dinner plate with a little salt and pepper. If the tomatoes are really good, come morning I still want more. That’s when I make a fried egg and tomato sandwich, with or without (turkey Canadian) bacon. Butter some good bread and then toast it while you slice the tomatoes and lightly fry an egg. I like mine open-faced and over easy.
This is really my sandwich, straight out of the camera, no retouching or boosting the color.
That’s a classic brandywine tomato, by the way, plus a country egg, of course. If you don’t like yours runny, break the yolk in the pan and cook it a bit more. It’s tasty that way too!
What’s your favorite simple summer breakfast?
Copyright 2011 Ozarkhomesteader.
That looks delicious – YUM!
Thanks! If you’ve never had an egg and tomato sandwich, you gotta try it. It’s really not even worth calling it a recipe. Add a big bowl of melon or berries and Mmmmmmmm.
I’m not a bacon eater but your egg is cooked just perfectly. I still enjoy green smoothies especially when it’s really hot outside.
I can’t do real bacon either, Tammy, but I’m okay with the turkey version.
Readers, find Tammy’s green smoothie here: http://agrigirl.wordpress.com/2010/05/16/early-morning-ritual/ .
That’s one lovely yolk you got there! Here’s to eggs from happy backyard chickens and heirloom tomatoes, picked not a moment too soon!
Thank you! I can barely wait until our girls start producing. Our tomatoes are coming in beautifully now. Are you getting them yet in the northeast?
No tomatoes yet in New Hampshire (except coming from local farms with greenhouses), but I’m with you on tomatoes. Waiting for fresh, local or garden tomatoes is well worth it. I’m doing all heirlooms this year, trying some new varieties. My biggest right now is about an inch, so it won’t be long.
Gorgeous! The colors of the tomato and egg yolk are incredibly vibrant! My mouth is watering…
All without retouching. Can you imagine a January tomato ever looking that way?
Oh my goodness! That looks so delicious! I can almost taste it.I’m with you on those store bought tomatos, I’ll wait for a fresh one ever time!
It was delicious. The country eggs make it good too. I kind of want a BET now.
That looks wonderful…..a runny egg is good on everything. What type of tomato do you grow
Welcome to the blog, Chris! We’ve grown as many as twenty-six tomato varieties (in about five dozen plants) in a single year when I’ve been trying to compare varieties, although this year we had to cut back due to off-homestead constraints. That tomato was either a Better Boy (what Granddaddy always grew, and thus what to me is a tomato!) or a really ripe Brandywine. You can see a tiny sample of last year’s variety here.
Readers, you’ll see Chris’s Seize the Day blog listed in my blogroll. Check it out, especially his tomato marmalade.