In my continuing saga of breakfast for any meal of the day, I present to you Tomato Basil Benedict. This is just about as simple as it gets, but when you have good ingredients sometimes you just don’t need to fancy it up much to make it taste amazing.
One of my friends in the midwest told me it had been so hot there this summer that all of the tomatoes had burned up. How sad is that?! Here, it was so chilly and wet the first part of the summer we are just now starting to see ripe tomatoes from the garden and farmers market. And I’m so happy they’re here! I used small “early girl” tomatoes for this, but any fresh garden tomato will do.
Tomato Basil Benedict
Garden tomatoes, sliced
1 tbsp fresh basil leaves, sliced
Salt & pepper
Bring salted water to a low boil in a small sauce pan or skillet. Gently slip the eggs in the water and cover with a lid. Put the muffin in the toaster and press down the lever. When they pop up, check your eggs. They should be just about done. Arrange your muffin on a plate, top with tomatoes and sprinkle with some salt and pepper. Gently remove the eggs from the water with a slotted spoon or spatula (drain well) and place on top of the tomatoes. Scatter the basil on top and eat!