Search Results for: avocado stack

Avocado Tomato Stack

This is the perfect breakfast if you have a full day planned and may not be able to stop for lunch. When I eat this early in the morning, I don’t even think about lunch until 2 o’clock or so. Given the fact that I usually start thinking about lunch at 10:30, that’s saying something!

It’s also delicious and pretty easy to make, so you have no excuse to be hungry and cranky now, do you?

Avocado Tomato Stack

Print Recipe

Author: Rocky Mountain Woman

Ingredients

Scale

1 small avocado
1 small tomato
1/4 C Italian bread crumbs
1 T olive oil
2 eggs
1/4 C finely grated pepper jack cheese

Instructions

Slice the tomato and dredge in bread crumbs
Fry in olive oil on medium high heat until the slices get crispy and brown or even just a little blackened
Poach the eggs
Peel and slice the avocado and arrange on a plate
Top with the tomatoes, eggs and cheese

This would probably feed two people if you were in the mood to share. That mood never seems to hit me, so I just eat the whole thing!

The egg yolk/avocado mixture is a marriage made in heaven

xxoo,

RMW

Main Dishes Recipes

Fried Tomatoes for Breakfast!

Tomatoes

For a while, an older Greek gentleman ran a restaurant in the town next to mine. I went there for breakfast all the time, not because the food was amazing (it was amazing), but because every omelette and plate of eggs came with a side of fried red tomatoes.

I’ve eaten a LOT of fried green tomatoes in my life. My mother-in-law picked up the recipe when she lived in the south while her husband was in the Navy. The minute green tomatoes started appearing in her garden, she would start frying them and I’d be there with my plate held out waiting for the first one out of the skillet! She also fried zucchini and yellow squash the same way and on several wonderful summer nights would make a huge plate of them. I can still smell it!

When the restaurant was taken over by new owners, the fried breakfast tomatoes went away so I started making them at home. We are right on the cusp of tomato season here, there are a few showing up at the Farmer’s Market. I try to squeeze in as many tomatoes in as many ways as I can this time of year and this is one of my favorite ways to do it.

You don’t need a recipe for this one, just slice up about one small tomato per person, dip in Progresso Bread crumbs on both sides. Heat up a heavy frying pan with a tablespoon or so of oil and then fry the tomatoes until both sides are slightly brown.