Yes, summer is finally over, ergo the last of the fresh heirloom tomatoes. So, to say a proper goodbye I thought I would create one last tomato recipe that highlights these fruits on a simple breakfast sandwich. Tartines are a French play on open-faced sandwiches. I prefer them because you can enjoy the toppings a little nicer, not just the bread, and they are definitely a knife and fork kind of meal.
These Heirloom Tomato & Basil Egg Tartines are super fresh and quick — yes, only 5 minutes from start to finish. So, for those of you who are not fond of the kitchen, no excuses! Fresh organic eggs make these sandwiches even better and of course one last super juicy heirloom tomato.
4 eggs, organic
2 whole wheat English muffin
1 heirloom tomato
6 fresh basil leaves
1 tablespoon butter
salt & pepper
(Makes 4 Tartines)
1. Slice tomatoes 1/8 inch thick, set aside.
2. Slice English Muffins in half and toast until crispy, spread lightly with butter. Top each half with 2 slices of tomato.
3. In a saute pan over medium heat, add 1 teaspoon of butter. When melted, crack 2 eggs into the pan. Cook for 2 minutes and add 2 tablespoons of water to the pan, cover. Steam eggs for 1 minute. Place an egg on top of each tartine. Repeat cooking with the other eggs. Tear fresh basil leaves and sprinkle over the top, along with salt & pepper to taste. Serve immediately, Enjoy!