tomato-y toast with eggs.

One of my favorite breakfasts (or a light dinner).

Take some good bread (I use homemade, but that might just be a tad too Martha Stewart for you, and I can respect that). Brush it with olive oil. Pop it in the oven (400 degrees) for a few minutes, until it’s lightly browned.

Top it with traditional bruschetta topping (tomatoes, garlic, basil). Put back in the oven, and reduce heat to low.

Meanwhile, cook some eggs: over easy, scrambled, however you like ’em.

Top tomato-y toast with eggs. Eat. Smile.

lv, molly


2 thoughts on “tomato-y toast with eggs.

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