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.
