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Summer Tomatoes and Eggs

Yield: one portion (may be multiplied)

  • 2 farm-fresh eggs
  • 2 tsp. butter
  • 1 ripe, flavorful tomato or a handful of cherry tomatoes
  • 2 – 3 mushrooms
  • a judicious portion of your favorite fresh chili pepper, chopped (optional)
  • salt & freshly ground pepper
  • (optional) toast
  • (optional) cheese

Cook the eggs any way you like—I poach mine, in poach cups, because I love the delicate texture of the slowly poached whites. If you do that, just lightly butter the cups, add one egg per cup, and place in a pot with ½ inch of water, then simmer, covered, until done to your liking, about 5 minutes.

Meanwhile, heat the butter in a small frying pan, dice up the tomato (halve cherry tomatoes) and slice the mushroom, and add them, along with the chili if you’re using any, to the pan. Sauté over medium-high heat until the tomato is bubbly and the mushroom cooked, seasoning well with salt and freshly ground pepper.

Top the eggs with the tomato mixture and enjoy, or put the eggs on a slice of toast, top with the tomato mixture, and eat it that way. Either way, it’s one of the best flavored brunch dishes I know, especially if you start with great ingredients. For an even heartier dish, top with some grated cheese (or make the eggs by scrambling lightly with some cheese).