August 3, 2010

breaking fast


I have a thing for savory breakfasts. Vegetables and protein (and coffee) make me very happy in the morning. Often I'll throw together a combination of raw or cooked greens, tomato, avocado, eggs...sometimes adding a bit of leftover quinoa or other grain, or a crumble of feta or chevre. Olive oil and lemon juice, sometimes some minced garlic (I know that last one might sound scary, but I just love it).

This was a tomato-egg-basil morning: two soft-cooked eggs (simmered 5 minutes; the white is set but yielding, the yolk still liquid), diced greenmarket tomato, chopped basil, drizzle of extra virgin olive oil, Maldon sea salt, black pepper. It hit the spot.

6 comments:

  1. Sounds incredible. Looks amazing. What a great way to start the day.

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  2. Yes, I am ready for breakfast. I am ready for this. Heading to the eggs. You convinced me.

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  3. Hi Nancy! Looks yum! I have a thing for savory breakfasts too. Which is strange for someone with a sweet tooth, but I definitely prefer savory in the morning.

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  4. I love a poached or soft-cooked farm egg like yours--so pure and delicious, especially with these of-the-moment embellishments. Can't have enough of the tomato-basil combo right now!!

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  5. It also hit my spot!! What a fab warm breakfast!!

    I also am a big fan of Maldon sea salt!

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  6. Hi Sophie, Thanks! Isn't Maldon the best...

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