If you’re thinking posting this week has been sporadic then you’d be right. Remember when I said that I thought we were on the mend? Well that only appears to have been half correct. I am much better. The Kiwi on the other hand got much, much worse. Between doctor’s appointments, pharmacy runs, working on the re-design that I really want to go live before Oktoberfest begins and trying to convince the Kiwi that he really must eat something, I’ve been on the struggle bus.

Something that makes all of this easier? Eggs. The Kiwi won’t eat much, but he’ll eat eggs. Needless to say, there have been a number of different egg combos whipped up in the kitchen this week, but the favorite has been this one.

Sautéed Tomato and Garlic Fried Egg with Gorgonzola

olive oil
1 tomato, cubed
1 clove of garlic, pressed or minced
2 eggs
2 ounces gorgonzola, crumbled
2 large crackers or a piece of toast
basil optional

Start heating your pan on medium high heat. When it’s starting to get hot, add your oil and wait a quick minute for it to heat up too. Cube your tomato and prep your clove of garlic to press. When the oil is hot, add the tomatoes and press your garlic. Give it all a stir and leave it to cook for a couple minutes.

Push the tomatoes to the side and crack your eggs into the pan. Sprinkle them with a bit of salt and pepper then let them cook on one side for about 2-3 minutes or until the whites are looking pretty firm. Very carefully {you don’t want to break the yolk!} flip them. I’m a runny yolk fan, so I tend to only leave it on this side for 45 seconds to a minute, but you be the judge.

Transfer the egg to the cracker then top with the sautéed tomato and garlic, gorgonzola crumbles, and, if you’re so inclined, a bit of basil.