Egg & Tomato Toast

If I were to make a list of my favorite things, one of the top listings (after my husband of course) would be breakfast or brunch on a weekend or on vacation. I love to linger over a cup of coffee, leisure conversation and a great bite. I am not sure which I enjoy more; going out for breakfast and getting new ideas from the menu or staying in for breakfast and recreating those menu items in my robe.

I have several routine menu items but the one below involves minimal ingredients that are likely hanging out in your house anyway. Eggs and tomatoes are a perfect match that should get married and live happily ever after. The cream cheese is an indulgence that can be left off or scaled back if one is watching his/her girlish or boyish figure. Or you could indulge and just loosen the belt on your robe.

Serves two

2 pieces whole wheat sourdough bread (or any bread desired)

4 eggs

1 tbsp skim milk

One large tomato or two smaller tomatoes

Whipped cream cheese

Salt and pepper

Crack four eggs in a bowl, add 1 tbsp milk and beat lightly. Cut the tomato into thick slices. Toast bread in toaster or in the oven and spread with desired amount of cream cheese. Layer the tomatoes on top of the cream cheese and salt and pepper the tomatoes.
I recently learned a foolproof method for cooking fluffy eggs: Heat a skillet on medium high and add a pat of butter. Add eggs and don’t touch them for about 3 minutes or until they set up. Once they are set do a push/pull motion with a spatula and leave them for about 2 minutes while they set. Repeat this until the eggs are fluffy and moist. When they look just a bit undercooked than you normally would like, immediately remove from heat. The eggs will cook a bit more on their own and turn out perfect. Layer the eggs on top of the tomatoes, salt, pepper and serve.

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