Can we just talk for a quick sec about my new obsession with putting a fried egg on EVERYTHING!? What is that?? I seriously can’t stop creating new recipes where I can finish it off with a farm fresh, olive oil simmered, golden yolked beauty, like in these AMAZING LENTILS from last week. Every single bowl had an egg on top. I’d stick one on this vegan Pumpkin Ganache Cake with Maple Buttercream Frosting, but I may be crossing the line a little bit there. Plus, that cake needs literally nothing else to be amazing.
Fortunately for me, heirloom tomatoes are at the end of their season and I found the most, as my grandmother would say “scrumptious” baby variety at the produce market last week. As they caught my eye, this convo went down:
Baby tomatoes: “Hey you, buy us, cook us and put an egg on top.”
Me: “I don’t know, I’ve been doing that alot lately. Maybe I should try something different this week?”
Baby tomatoes: “Do it. And use basil.”
Me: “Really, you had me at egg, but basil just sealed the deal.”
Soooo – the rest is history. And in my belly. And in the fridge for more later this week. And probably next week too until I find the next place to lay my egg ;)
With much love from my table to yours,
DO YOU LOVE TOMATOES? CHECK OUT THESE SOUTHERN STYLE SHRIMP N GRITS
Heirloom Tomato Bowl with Goat Cheese Grits
Enjoy end of the season baby heirloom tomatoes over creamy goat cheese grits and topped with a farm fresh fried egg. So delicious and done in less than 10 minutes!
Goat Cheese Grits
- 3 cups water
- 1 tsp Himalayan pink salt
- 1 cup yellow cornmeal grits I used Bob's Red Mill
- 2 oz goat cheese
- 2 tbsp grassfed butter
- 2 cups baby heirloom tomatoes whole
- 1 cup basil roughly chopped
- 4 farm fresh eggs
- 1 tbsp olive oil divided for each egg
- salt/pepper to taste
Bring water and salt to a boil. Add grits and reduce heat to simmer. Cook for 3-5 min, whisking frequently to keep from clumping and sticking to the bottom of the pan. Remove from heat, add butter and goat cheese. Stir until completely mixed in.
While grits are cooking, heat olive oil in a small saucepan over medium heat. Add tomatoes and basil. Cook for 5 min or until tomatoes have started to release juice and are soft.
To make sunny side up eggs: heat olive oil over medium heat. Crack whole egg flat against counter until it evenly breaks open. Quickly drop into oil and let simmer 2-3 min or until done. You can do all 4 together, or individually for best control of each egg.
To serve: Divide grits between 4 bowls. Divide tomatoes. Top with fried egg and salt/pepper to taste. Enjoy!