- 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