Eggs with Heirloom Tomatoes

My name is Sunny, my personality is sunny (most of the time), and my kitchen has been the site of some bright, flavorful and nutritious meals!  

Since moving to upstate New York from Arizona last year, I've been trying to bring the fresh, spicy flavors from the Southwest to our new home near the Canadian border. The pic above was actually taken in Montreal last week (it was very windy). 

The first recipe I want to share is made with beautiful heirloom tomatoes from the local farmers' market. I made this breakfast for my mom on her last day visiting me in NY. She loved it and couldn't stop raving about it as she was devouring every last bite! She's so sweet. Here she is with me in Montreal >


Eggs with Heirloom Tomatoes & Basil over 7 Grain Toast

Recipe serves 2

• 2 eggs, cooked however you like them
• 1/4 to 1/3 cup heirloom tomatoes, halved or quartered - depending on size
• 5-7 leaves fresh basil, chopped
• 1 tsp balsamic vinegar
• black pepper, coarsely ground 
• 2 thick slices 7 grain bread, toasted

(I made the bread in my Cuisinart Automatic Breadmaker using a 7 grain mix from the North Country Store. It was so easy, and I was amazed at how light and fluffy it was! Usually when I make whole grain bread in the breadmaker, it comes out super dense.)

In a small bowl, gently toss chopped tomatoes with basil, balsamic vinegar and pepper. Set aside to let marinate for a few minutes while you cook the eggs.

For my eggs, I like to leave a tiny bit of runny-ness, cooked in the skillet around medium-well. Season with S & P.

Place tomato mixture over toast, and top with egg. Delightful, fresh, nourishing...yum.