Okay. If you came for beautiful pictures, you may be disappointed. There are many, many food blogs with pictures that are either instructive, breathtakingly beautiful, or both. My pictures are a little vertiginous at times, and there always seems to be a misplaced crumb or dribble on the plate. I am just not that good at taking pictures, even of inanimate objects. This, in fact, cut short my career on e-Bay.
I can cook, though!! Last night I made Brioche. Not the fancy kind with balls and turrets, but in loaf pans, for sandwiches. Today, I noticed that I had lots of heirloom tomatoes on the edge of turning themselves into sauce, as well as some lovely eggs. I also had slices of pepper-jack cheese left over from another adventure in the kitchen. So:
Fried Egg and Tomato Melt on Brioche
- 2 slices Brioche
- 2 thick slices ripe tomato
- 2 slices cheese
- 2 eggs
- Salt and Pepper
- Butter or Cooking Spray
On top of Brioche slices, place tomato slices. Sprinkle lightly with salt. Place cheese on top of tomato, and place under broiler. (I use the one in our toaster oven). Lubricate and heat small frying pan and fry two eggs until cooked but still soft enough to run. (Unless that makes you ill, in which case, by all means, cook them until the yolks are hard). When cheese had melted, remove bread from broiler, top each slice with an egg, and a bit of salt and pepper if you are so inclined. My husband has pointed out that the excellence level of this meal would be greatly enhanced by toasting and buttering the Brioche before beginning to build; that’s between you and your cardiologist.