Brunch is a lovely time somewhere between traditional breakfast and lunch hours, to stop and enjoy a meal with family. Brunch foods are usually about eggs, not always, but most of the time. I am not a huge fan of eggs, yes my secret is out, so I try and doctor them up as best I can because I know they are good for me. Most of the time I douse them in hot sauce, or cook them with other things, and piling them on toast is a great idea to highlight some other ingredients.
Cherry tomatoes are a must during the winter months because regular slicing tomatoes do not have much flavor. Cooking cherry tomatoes softens them and brings out their natural sugars. I like to toss them in a pan for a couple of minutes in a little butter, or bacon fat because it’s a quick way to prepare them.
In this recipe, these toasts have a great balance of flavors because the tomatoes add sweetness, the eggs offer a creamy consistency, and bacon adds saltiness. They make a nice breakfast or brunch, but sometimes they are great for dinner too. You can change up the toppings with the seasons, but these are pretty great the way they are prepared here.
8 slices bacon
1 cup cherry tomatoes, sliced in half
8 large eggs
8 slices whole grain bread
3 tablespoons butter, divided
salt & pepper
1. Cook bacon over medium heat in a pan, until crisp. Drain grease from pan accept 1 teaspoon. Add sliced tomatoes and cook for 1 minute, remove and set aside.
2. Place pan over medium heat, add 1 tablespoon butter. Crack eggs in batches and add 1/4 cup water. Cover with lid and steam for 1 1/2 minutes or until desired doneness. Toast bread and spread with butter.
3. Top each toast with a slice of bacon and a few cherry tomatoes. Place egg on top of each toast and serve with fresh basil, if desired. Enjoy!