Fresh from the Garden

I can’t resist sharing what I had for breakfast this morning. I am grinning with pride over the fresh tomato that inspired this unbelievably satisfying breakfast sandwich. Sometimes the best meals arise when you take one ingredient as your inspiration and build the rest of the components around it.

Gorgeous!

Getting back to the tomato…..this is a labor of love for my husband and I because it came from our container garden. We have had an increase in ripe tomatoes on our plant, and I am happy to say this is the best yield we have had in several years. There is a sense of accomplishment that I feel when I take a vegetable or herb off the plant, walk inside, and within minutes incorporate it into a recipe. I wouldn’t brag that I have a green thumb with gardening, which makes the successes even more exciting!

I love breakfast sandwiches for so many reasons, but mostly because you can make them a hundred ways based on whats available at that time. In this recipe we used herbs and a tomato from our garden. You can put whatever toppings on your breakfast sandwich you like, so as always, use this as a basis for your creativity.

Ingredients

  • 2 slices bread for each sandwich (We used Zingermann’s Farm bread this time)
  • 2 eggs per sandwich, beaten
  • 2 tbsp freshly chopped herbs (optional)
  • Salt and pepper to taste
  • 1 slice cheese per sandwich (your choice, we used sharp cheddar)
  • Lettuce leaves
  • 1 tomato, sliced

Toast the bread and set aside. Beat eggs in a bowl and season with salt, pepper, and herbs to taste. Place in a non-stick skillet and cook until bottom firms. Push cooked egg toward the center of the pan so the uncooked portion can move toward the edges and begin to cook also. Flip over in pan, and cook until all egg is firm. Remove onto cutting board, and cut into sandwich portions. We like to cook the eggs like one big omelet and then slice to fit the bread so the egg doesn’t slide off our sandwiches! Top one slice of bread with tomato and lettuce; next lay cheese and egg, and top with the second slice of bread. Serve with a cup of coffee and enjoy!

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