Fried Eggs and Sauteed Cherry Tomatoes
This is my exploration into the best breakfast ever. I don't mean the most delicious, but I hope the best breakfast is also delicious. I mean the breakfast that satiates me and carries me through the morning with energy, passion and focus.
I made this in late October, when everyone who grows cherry tomatoes is trying their best to eat them before they rot on the vine. I was staying with a friend who had green tomatoes ripening all over his kitchen, and it was my duty to eat a serving with every meal. They also had a great stash of dried nettles; that's what's in my teabag.
1 tsp Coconut Oil
- 2 Free Range Eggs
- 1 handful Cherry Tomatoes
- 1 clove Garlic
- lots of Black Pepper
- 1/4 tsp salt
Add oil to a hot cast iron, and slide it around so it covers the cooking surface. Crack two eggs into the hot oil, and turn the heat down to medium. While they are crisping up, slice the tomatoes in half, and mince garlic. When the eggs are crispy and golden at the edges, flip them and cook them on the other side, just for a moment. I like my yolks mushy! Remove eggs to a warm plate. Add the tomatoes and garlic to the pan and toss with pepper and a little salt. When the tomatoes have softened, sprinkle them over your eggs. Use a rubber spatula to get all the garlicky oil too!
Right After Eating: This breakfast also makes me think of Mom, who grows more tomatoes than she knows what to do with. The garlic-infused oil makes the eggs next-level delicious, but I'm wishing that I had a little salad or something to go with them.
Two Hours Later: I noticed that eggs can sit a little heavy in my stomach. I stayed full for the morning, but was craving different tastes. I walked by a juice bar, and totally fell for a green juice. That and the nettle tea made feel super healthy and energetic, but I think they just covered up the "blahs" that my eggs were giving me.