Hannah Palmer Egan
Bread, tomato, egg
Ready for a sublime and simple tomato-season breakfast?
Head to Brotbakery
in Fairfax, which is open Friday afternoons, now through Thanksgiving. Grab a loaf of Hieke Meyer's masterful sourdough (also available
at Burlington's City Market/Onion River Co-op on Wednesdays, and at Hudak Farmstore in Swanton on Fridays). Lop off a slice of bread; fry it in hot olive oil along with a crispy egg, sunny side up.
Cut a fresh-fresh, juicy tomato into hearty slivers; layer these over the bread and sprinkle with salt. Toss the egg on top; Scatter fresh basil if you've got it.
Doesn't get much better than that, folks.
Breakfast Club is a series that explores what we eat in the morning. Do you have a favorite? Drop us a line at email@example.com.