After my morning workout earlier this week I was in the mood for something more substantial to go with my “green” breakfast smoothie so I looked in our fridge and found some local tomatoes that we purchased over the weekend along with some fresh basil from our patio herb garden and decided to make a play on one of my morning favorites, a Tomato Breakfast Melt “86” the Bread or Bagel.
Tomato Breakfast Melt
- 1 large ripe red tomato
- 2 fresh basil leaves chopped
- 4 large brown eggs
- 1/2 cup shredded skim low-moisture mozzarella cheese
- Salt/Pepper to taste
Preheat oven to 385 F.
In a bowl scramble eggs with basil leaves and add salt and pepper, then cook eggs to just before well done. Line a cookie sheet with aluminum foil and slice tomato into 5 slices and spread around the aluminum foil. Add scrambled basil eggs and top with mozzarella cheese and bake until bubbly. Finish by putting the broiler on to brown the cheese (optional). Sprinkle with salt and fresh cracked pepper and serve.