In keeping with our breakfast items for dinner theme this week, I thought I’d share one of my go-to last minute dinners. This isn’t really a recipe to write home about. It’s just a bunch of delicious things piled on a plate and called a meal; however, the simplicity of it really lets you taste all of the flavors and they are beautiful together!
If you follow us on instagram you already know this, but we have a tomato!! That my friends is something to write home about. We grew that! From a seed! {Please note that this is the first thing I’ve ever grown in the history of ever, so please pardon my over-enthusiasm for our tiny little tomato baby. This is a big day.} I can’t wait for the rest of them to really come in so I can try this recipe with fried green tomatoes!
Fried Egg with Tomatoes, Feta, and Avocado
olive oil
4 eggs
2 smallish tomatoes
1/4 cup feta, crumbled
1/2 of an avocado
4 fresh basil leaves
fresh ground black pepper
Start heating a pan on medium high heat. While its heating up, I go ahead and slice the tomatoes and place the slices on our plates. I also crumble the feta, slice the avocado, and slice the basil into strips.
Once the pan is hot, add a bit of oil to the pan {just so the egg doesn’t stick}. Crack an egg into the pan and let it sizzle away for about 3 or 4 minutes. Then, very carefully, flip it and let it cook for 1 or 2 more minutes depending on how runny you like your egg. When its finished, transfer to a plate and repeat for the remaining eggs.
Once all the eggs are cooked and in place, top with the avocado, feta, basil, and black pepper and enjoy!
Congratulations on the first meal from your garden, with many more to come.
Oops! Sorry to imply that tomato was from our garden. We have a couple tomatoes now, but they are all still very tiny and very green. {There is a picture on the instagram feed.} This lovely red, ripe tomato was from the local. Sorry about that! Maybe by the time y’all get here we will have some this beautiful.