Sunday, August 2, 2009

Breakfast in Bed :: Egg, Tomato & Goat Cheese Tartines

It's a dreary, rainy Sunday morning here in NY so I decided to surprise A. with breakfast in bed.  There's nothing better than staying in bed on a gloomy morning. 

We went to the farmer's market yesterday and bought a deliciously tart fresh goat cheese so I came up with this breakfast treat.  A lightly toasted whole wheat sourdough bread, generously slathered with fresh goat cheese, with quickly sauteed tomatoes, all topped with a fried egg and lemon basil leaves.

... my take on a breakfast egg and cheese sandwich. 

2 Eggs
1 large tomato, or a few small heirloom tomatoes (I used 4)
Basil (I used lemon basil)
2 slices of lightly toasted bread
a generous amount of Goat Cheese
Salt and pepper to taste

In a non-stick pan over medium/high heat, quickly saute the tomato slices with a little olive oil, salt, and pepper.  Simultaneously, fry two eggs in a little bit of butter to prevent sticking. Cook the eggs until the whites are fully cooked, but the yolks are still runny (I love the how the yolks will run over the entire bread when you bite into it, but you can cook the yolk through if this isn't something you want).

Spread fresh goat cheese (or ricotta if that's what you have) on your lightly toasted bread - be generous with the cheese!  Top the bread with the sauteed tomatoes, place the fried egg on top, then sprinkle the basil over the egg.  Enjoy!

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