I can't say that breakfast is my favorite meal of the day (there are too many to choose between, it's just not fair), but I can safely say that breakfast is my favorite meal to photograph. I'm always in a productive and generally refreshed mood when I first wake up; also, the natural light that streams in through my living room windows is enough to inspire me by itself. Plus, the recipes almost always involve eggs and, you guys, my love for eggs is too much to handle. So enjoy yet another breakfast recipe. #SorryNotSorry
Tomato, Egg + Scallion Breakfast Sandwich (1 serving)
1 Vine Tomato
1 Large Brown Egg
2 Slices of Pumpernickel Bread
Salt + Pepper
First, slice up both your tomatoes and your scallions into thin slices and set them aside. This is when Jeremy usually peers over my shoulder (if he's even awake) and tries to steal some veggies before I've even started cooking them.
Next, melt a thin slice of butter over low heat and place a slice of bread on top as it sizzles. As the bread is warming up, start layering all of your ingredients while cracking open an egg in between them on top of the bread slice. Sprinkle some salt and pepper.
If you prefer your eggs on the runny side, go ahead and serve it up after about five (4) minutes. Otherwise, give it the full ten (10) minutes until the yolk hardens a bit.
Now, take your second slice of bread and spread a thin layer of butter on one side. Place the slice on your "sandwich-in-progress" with the butter side facing up. Take your flipping skills and your spatula nd flip the sandwich over so the second slice of bread has a chance to get incredibly delicious as well.
Once ready, cut in half and serve warm.