I’m an egg and tomato fan. It started 2 decades ago when I stayed at the Sassy Moose Bed and Breakfast in Wilson, Wyoming. Just outside Jackson Hole, it’s a rustic inn set in a spectacularly beautiful location. Clear blue skies, crisp clean air, fragrant mountain pines, towering jagged mountain peaks. For breakfast they served scrambled eggs accompanied by a mixture of diced fresh tomatoes, green olives, and red onion tossed in a little olive oil seasoned with salt and pepper. It was delicious and ever since I love to pair diced or sliced tomatoes with eggs. This is a traditional part of breakfast in England and Israel just to name a couple places I’ve been where tomatoes are regular morning fair. It’s a great start for your day doing these eggs as your first serving of veg in the morning. This rendition reminds me of the wagon wheels of wild west Wyoming. Easy and elegant all at the same time.
2 tsp Butter
3-5 slices small Heirloom Tomatoes, thinly sliced
3 Tbsp grated Parmesan Cheese
Freshly Ground Pepper
1. Preheat the oven on broil.
2. Whip the eggs until they are a little frothy and the globs of egg white disappear.
3. In an 8-inch oven proof fry pan, melt the butter on medium heat. Pour in the eggs and cook undisturbed for about 2 minutes until the top is mostly set.
4. Remove from heat and season with salt and pepper. Top with tomato slices and parmesan.
5. Broil until eggs are set and cheese is melted. Cut in half and serve with toast, muffins or a scone.
• Try cracking 3 eggs into a bowl and then pouring them carefully into the heated pan for sunny side eggs and tomatoes.
• Use garden tomatoes when they are in season.
• Make a 4-egg version with a 10” skillet
sauces over under and through