Open Faced Heirloom Tomato Sandwich

August 29, 2011

It’s the end of summer. We should celebrate!

Toast a slice of sourdough. Get it golden brown.

Top it with olive oil, shaved parmesan, basil, and heirloom tomato slices.

And maybe an egg or two.

Now pour yourself some wine. And, if you’re me, eat it while you watch RuPaul’s Drag Race. I never said I was classy. I only said I could cook.


Serves 1


1 thick slice of crusty sourdough, toasted

Olive oil (I used about a tablespoon)

Parmesan, shaved (I used an ounce)

Basil leaves (I used 8)

4 small heirloom tomatoes

Cracked black pepper


Small pat butter

2 eggs


Drizzle olive oil over sourdough toast. Layer parmesan across toast. Layer basil on top of parmesan. Layer tomato slices on top of basil. Sprinkle with salt and freshly cracked black pepper.

Heat a pan on medium heat. Once hot, add enough butter to thinly coat the pan. Add  eggs and cover immediately with a lid. Turn heat up to medium high. Eggs should be done within 2-4 minutes. Just keep checking on them periodically. I like them when they are a little bit white on top (about 3 1/2 minutes).

Place egg on top or next to sandwich. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: