Fried Egg with Tomatoes, Feta, and Avocado

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 Tomato, Feta, and Avocado

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!


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The Pig and Fig

We are big breakfast for dinner fans in the Kiwi and Peach house. It’s simple, straightforward, and usually pretty quick.

When I was in Croatia this spring, I picked up a teeny tiny jar of delicious homemade fig jam. I was kind of saving it to use on something special when I saw this delicious looking sandwich floating around on Pinterest. This was it. What more could you want? There’s fig, there’s creamy brie, and most importantly, there’s pig.

Mmm. Bacon.

Kiwi+Peach: Bacon, Brie, and Fig Breakfast Sandwich

Pig and Fig Breakfast Sandwich

{adapted for two from Sweet Sugarbean}

4 slices of bacon
2-3 ounces brie
4 slices of sourdough bread
2 Tbsp fig jam
1 Tbsp butter

Start heating a pan on medium high heat and lay the bacon in the pan.

While the bacon is cooking, cut the rind off of the brie and build your sandwich. Spread the jam on each piece of bread. Layer the brie and, when it’s finished, the bacon on two slices and then top with the other two.

Drop the butter into the hot pan. When it’s melted drop your sandwiches in the pan and cook until the bread is golden brown. Flip and do the same on the other side and the cheese is melted.

Enjoy by itself or with some scrambled eggs or with fresh fruit. The possibilities are endless!


Don’t forget to vote for us in The Kitchn’s Small Cool Kitchens 2013!

TheKitchn Small Cool Kitchen 2013: Lauren's Tiny Yet Airy Kitchen