This month, I offer a recipe that has quickly become a favorite in my house. Its got two names -- the one listed here and the kid-friendly name (appropriate for kids of all ages!) that I like to use when smiles are harder to coax out of people: Winkie Toast! Feel free to use whichever name appeals most to you.
Whatever you decide to name it, make sure you use the best tomatoes you can find. Tasteless tomatoes will yield a mediocre result whereas beautiful fresh garden tomatoes will have you wanting to make this simple and tasty breakfast daily during the harvesting season!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
- 1 large, ripe tomato
- 1 T. finely chopped red onion -- optional
- 1 T. extra virgin olive oil
- 2 tsp. balsamic vinegar
- 1/2 tsp. Italian seasoning
- Pinch kosher salt
- 2 slices multi-grain bread, cut 1/2" thick
- 2 T. margarine or butter
- 2 large eggs
To make the topping, coarsely chop the tomato, place in a bowl, and mix the remaining topping ingredients in. Allow the mixture to rest and the flavors to blend while you prepare the toast.
To prepare the toast, cut a 2-inch diameter hole into the center of each slice of bread. Spread both sides of the bread with margarine or butter and place in a nonstick skillet heated over medium-high heat.
Carefully crack an egg into the hole in each of the slices of bread and reduce the heat to medium. Allow the egg and bread to cook for about 2 minutes and then carefully flip the bread-egg combination over and cook for an additional 1-2 minutes.
Remove the toast from the skillet and place each piece on a serving plate. Spoon the tomato topping over the toast and serve immediately.
- Yields: 2 servings
- Preparation Time: 15 minutes