Tomatoes for breakfast are one of my favorite things about summer. I typically have wonderful red ripe tomatoes waiting for me in the garden each morning. If I don’t have any sitting in a bowl on the counter, leftover from the day before, I wander out in the garden after feeding the cats and pick a handful of the ripest ones I can find. Early Girl and a big beefsteak are my best producers.
Today I toasted an English muffin, spread sliced tomatoes on top–squeezing them in to fit as much as possible–then topped each with a slice of Cheddar cheese. I then broiled them for a few minutes until the cheese melted. Perfection for breakfast!
I do the same thing with bagels.
Yesterday, I toasted some sourdough French bread, spread cream cheese on it, and topped with slices of tomatoes. Other days I skip the cream cheese and just spread butter on the bread before topping it with tomatoes. Salt the tomatoes lightly to bring out the flavor.
Some days I scramble an egg or cook it over easy and serve it with toast and sliced tomatoes.
Some days there might be a bit of leftover bacon and I have a BLT sandwich for breakfast.
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