Five for Friday #3: Summer Breakfast

Okay, if you haven't figured it out yet, I looooove to cook! I get excited over a perfectly ripe tomato like other women drool over diamonds. So after my ecstatic preparation of homemade spaghetti with meatballs (see Five for Friday #2) I had all of this beautiful basil left sitting in my kitchen window, begging to be used. Here's what I came up with-it makes a perfect summertime breakfast!

1 plum tomato, diced
4 basil leaves, rolled together and sliced into slivers
drizzle extra virgin olive oil
salt & pepper
2 eggs, lightly beaten with 1 tbsp. of water
3 tbsp. or so of shredded cheese, whatever kind you have on hand
2 slices of soft Italian bread

Dice the tomato in a large dice and combine with the shredded basil. Add kosher salt & freshly ground pepper to taste and drizzle combo with evoo. Stir to combine and set aside.

Season eggs with salt & pepper. Lightly beat eggs with water until foamy. Melt a pat of unsalted butter in pan and scramble eggs gently, making sure they don't become too hard. When they are almost done to your desired firmness, sprinkle the cheese over the top, remove from heat and allow cheese to melt.

Lightly toast two slices of bread (you can spread them with a little butter to soften). Lay a slice of toasted bread on plate, cover with the eggs with cheese, and top with the tomato and basil mixture!

All I can say is, "YUMMM!"