This morning I noticed that I still had one very ripe heirloom tomato on my kitchen counter. That, in addition with KD’s new basil plant purchased from Trader Joe’s, gave me some inspiration for a new-take on my typical breakfast sandwich.
Heirloom Egg Sandwich
- 2 TB whole wheat panko bread crumbs
- 1 large heirloom tomato
- 2 fresh basil leaves
- 1 egg
- sprinkle of Parmesan cheese
- 1 tsp olive oil
- cooking spray
- salt and pepper
Slice the tomato into thick pieces. Discard the ends (or eat them on their own) and keep the two middle pieces. Coat each side of the tomato slices in the panko bread crumbs and set aside.
Heat a large skillet over a medium flame. Drizzle the olive oil on one half of the pan, and coat the other half with cooking spray. Place the tomato slices on the side with olive oil, turning once after about a minute. Simultaneously crack the egg on the side with the cooking spray and flip once when the white begin to set. Top with a sprinkle of Parmesan and let it cook for another minute or so.
Transfer a tomato slice to a plate, topping with the fried egg and basil leaves. Put the other tomato slice on top and add salt and pepper to taste. This isn’t really a sandwich you can pick up, so I recommend a fork and knife!
I suppose you could cook everything in a little olive oil, but I have never fried an egg in olive oil before. Not sure how that would turn out, but feel free to share experiences of evoo-egg-frying in the comment section!