Tomato-Feta Egg on Toast

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This is what I get to have for breakfast when I have only one child at home with me. I also may have turned the TV on and handed over the iPad so I could enjoy this in peace…

I dropped my other two off at camp in the park this morning right next to our farmers market. I took my son William with me to get a few provisions and I asked him to pick out some tomatoes for me. He loved the “teeny tiny baby ones” so that is what we got. They were maybe twice the size of a cherry tomato – perfect for one serving. He was tolerant enough for me to also get really nice 7 grain bread from the bread stand and with some feta and eggs already at home, I knew I could make a lovely little meal out of this.  And by golly I did.

I first envisioned some sort of caprese scrambled egg thing with basil and tomato. But it evolved into this – and I am quite happy it did:

tomatofetaegg2 (1 of 1)

The runny yoke gets me every time. It is like a perfect little sauce built into the dish.

Tomato-Feta Egg on Toast
Serves: 1
Ingredients
  • 1 slice multigrain toast
  • 1 egg, chopped into small pieces
  • 1 small tomato
  • pinch of feta cheese (I prefer french feta, it is a bit milder)
  • 1 teaspoon olive oil
  • butter for toast
  • salt and pepper
Instructions
  1. In a small non stick pan heat up the olive oil over medium high heat. Slide the tomato chunks into there and sprinkle salt on them. Saute for a minute or so until they start to release more of their juices and soften up.
  2. Start toasting the bread.
  3. Turn heat on pan down to medium. Make space about the size of the yolk in the middle of the tomato mixture with your spatula. Carefully crack an egg into that space, trying your best not to break the yolk. Then gently push the tomatoes into the white part of the egg. Cook for a minute and then turn heat to low and put a lid on it to finish cooking the egg. Keep peeking until all the white parts are no longer translucent and have turned opaque.
  4. Butter the toast, set it on your serving plate and using a large flat spatula – like what you would use for pancakes – slide the egg/tomato combo onto the toast. Crumble feta over top and salt and pepper it.

 

 

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