It’s all about tomatoes right now. Striped. Deep red. Yellow. Cherry.
Besides popping the sweet cherry tomatoes into our mouths as if they were grapes, the thing to do with these juicy tomatoes is make a BLT.
I put an egg on it because that is my move for making anything a meal, especially when Danny’s out and I’m making dinner for one. In this case, adding an egg also bumps this lunchtime sandwich up to breakfast.
I treated myself to one after catching up on Breaking Bad. A runny yolk between two slices of toast helps with the stress. Somebody please hug Jesse. Or make him a BLT.
Put an egg on it and it’s breakfast, right? Actually, I’ll eat this any time. A fried egg sandwich is my go-to for dinner for one, but just remember that it’s easy enough to make two while you’re at it and share with a friend. Get the best tomato you can find and make sure to leave the yolk runny.
extra-virgin olive oil
2 slices bread
2 or 3 thick slices of a good, medium-ripe tomato
2 strips well-cooked bacon, halved
a couple slices bibb lettuce
Bring a small skillet to medium-low heat. Drizzle a couple teaspoons of olive oil into the pan, using a wooden spoon to spread the oil around the pan. Crack an egg into the center of the skillet and fry gently until the whites of the egg are set and just starting to curl up at the edges; this should take no more than 5 minutes. Cover skillet with a lid for a minute or so about halfway through the cooking time to help the egg set, and by the end the yolk should be slightly warm to the touch. Season with salt and pepper.
Meanwhile, toast the bread and spread one side of each slice with mayonnaise and mustard. Layer a couple thick tomato slices on one slice. Season with salt and pepper. Layer the pieces of bacon over the tomatoes and top off with the fried egg. Cover with the bibb lettuce and second slice of toast, pressing down so the yolk spills out. Serve immediately.