Breakfast Club: Tomato Season, With Bread and Egg | Bite Club

Breakfast Club: Tomato Season, With Bread and Egg

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Bread, tomato, egg - HANNAH PALMER EGAN
  • 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 food@sevendaysvt.com.


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