When Maxine, my downstairs neighbor gifted me with a ripe tomato just picked from her plant along the house, I was delighted. There is nothing like the flavor of a home-grown, vine ripened tomato.
But how to use it to best advantage?
It didn’t take long. I decided to use it in a Summer Fried Egg Sandwich. It helped of course that it was breakfast time and I hadn’t eaten yet.
The Sandwich uses things one readily finds fresh on a farm: eggs, onions, tomatoes and whole grain bread. I collected what ingredients I needed, followed my recipe below and cooked up a wonderful breakfast for myself. I must say, it was delicious.
The recipe is simple and straight forward. The recipe follows. You find an illustrated version on my flick account. Go to my Flickr account and see these pictures. Click here to see these pictures.
Here is the recipe.
- Collect the Ingredients: olive oil; half a large sweet onion thick sliced (1/4 inch); fresh or dried basil; two fresh eggs; medium size tomato sliced; two toast size pieces of a hardy bread such as whole grain wheat, toasted.
- Add a tablespoon of olive oil to small fry pan, heat
- Place sliced onion whole, that is as sliced, into hot oil
- Sprinkle onion with dried basil or place basil leaf on onion (can use other spices depending on your taste. Oregano is another option.
- Flip carefully onion sections to cook other side.
- Crack eggs on onion.
- Toast bread
- Flip carefully when eggs about cooked
- Break egg yolks
- Slide eggs from pan to piece of toast
- Add slices of tomato
- Top with other piece of toast
- Slice and Serve
If you try this recipe or have suggestions or ideas POST A COMMENT. I’d love to hear how it went for you and what if any things you added. This makes cooking fun.