June 28, 2022
My mom has a beautiful flower and vegetable garden on her property, The Rooted Vine. She gave me a basket of fresh tomatoes and a dozen eggs from her organically-fed chickens. I cut up two of the smaller tomatoes, red and yellow heirlooms, and cooked them in a cast iron skillet with some chopped onion, roasted fresh garlic, and an egg. A half peach added the hint of sweetness I was craving.
Farm Fresh Tomato and Egg Breakfast
GF/DF option
Ingredients
½ tbsp cultured unsalted butter, EVOO or avocado oil
farm fresh organic egg
farm fresh organic tomato
1/8 - 1/4 diced organic onion or shallot
1 clove garlic, diced
kosher salt
pepper
Optional: Organic fruit of your choice
Process
This is a quick one person breakfast, but feel free to double it or more, if you have the pleasure of more family members at home! I use cultured butter because it includes essential and helpful digestive enzymes.
If you like the flavor of roasted garlic with your eggs, roast some ahead of time by placing a head of garlic in the oven with something else you are cooking. As needed, when I'm going to cook dinner or have the oven on for cooking something savory, I place 1-2 whole heads of garlic on foil, drizzle with olive oil and a little salt and roast at 350 for about 45mn. Then I let it cool for about 5-10mn and squeeze out the garlic heads/pulp and mush it all in a sandwich baggie, then place in freezer. (I use non-disposable BPA-free "baggies".) I pull it out and break off a little piece whenever I want some roasted garlic. If you don't have roasted garlic on hand, finely chop one clove of garlic.
Heat a cast iron skillet over medium heat and add a small pat of butter, about half a tbsp. Let it froth and start to die down.
Add the chopped onion or shallot. After about 2mn, when they're about half way to translucent, add the garlic and one fresh chopped heirloom tomato. Season to taste.
Cook and stir the vegetable mixture with a wooden spoon, for about 2mn until everything looks soft and the aroma makes you want to drink it all up immediately. There should still be a little tomato liquid in the bottom of the pan.
Crack an egg into the mixture, season and then set a larger cast iron skillet on top (making sure the bottom of the top skillet is larger than the top of the bottom skillet, so it serves as a lid. I keep 3 cast iron skillets on my stove at all times, different sizes, and utilize this "lid" strategy often.) Cook for 3-5mn, until whites are completely cooked, but yolk appears soft.
Slide the vegetables and egg onto a plate and add some cut up fresh fruit. I love stone fruit when it's in season!
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