August 3, 2010
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.