Summer Breakfast Sammies
I won’t rant at length for this one.
It’s a sum of its parts:
a nice thick crusty piece of bread,
slices of ripe tomato,
an over-easy egg with crispy edges and a runny yolk,
and a bit of basil oil.
It’s delicious as is, or with any number of fine addendums. Bacon, fresh mozz, prosciutto— all searching for purpose in my refrigerator have ultimately found it here. I love that this sammie is content on its own but also in the company of friends.
Summer Breakfast Sammies
serves 2 in 15 minutes
Need these:
2 slices of crusty bread
2 eggs
1 large ripe tomato
Basil oil, for topping
Salt
Do this:
1. Prepare the basil oil and set aside.
2. Toast your bread and prepare eggs to your preference.
For over easy, I warm a small cast iron skillet with avocado oil over medium-high heat. Once pan is HOT add egg and sprinkle with salt. Flip once edges have crisped and pulled away from the pan. Reduce heat to low and cook until yolk is to preference. Gently pressing the yolk helps judge doneness.
3. Line toast with tomato slices and add the egg. Top with basil oil.
