Sitting on my deck in the summer time, reading a book, listening to my crazy friend the squirrel telling anyone and everyone that this is his domain, I let my mind drift – knowing though that inevitably it will come back to food. Breakfast, the question will be: what can one cook up that is healthy and at the same time, well, yummy?
Memories from another lifetime though have come flooding back. I hear the seagulls cackling. Not far off is the the gentle lapping sound of the Atlantic Ocean as its water breaks against the warm sand. The sea air is crisp and revitalizing; its freshness lets me know that I am alive. I can almost taste the salt in the air.
The world and all its troubles are forgotten in that minute; there’s just peace and tranquility. But then a waiter arrives at my table: “Have you chosen, sir?”
I am awake suddenly. “I would like the baked tomatoes with egg, and a couple of rashers of bacon,” I hear myself saying. In that moment we both have our answer. Tomatoes stuffed with a freshly seasoned egg, it will be; bacon on the side. What a beautiful day it is!
Ingredients (serves 4)
¼ cup fresh chopped basil
A tablespoon of butter
8 rashers of bacon
4 beefsteak tomatoes
A pinch of sea salt and freshly crushed black pepper
Using a sharp knife, carefully slice the top off the tomatoes and scoop out the seeds and pulp from the inside. Place some of the chopped basil inside, then crack the egg into the tomatoes. Finally, sprinkle some freshly crushed sea salt and black pepper on the eggs and dress with chopped basil. Place the stuffed tomatoes upright on a pan and put in a 350 F oven. Bake for 20 minutes until the eggs are cooked.
Bacon is the easiest thing in the world to prepare: fry, or broil or even barbecue; your choice. Just remember to pour off the fat. Once all is cooked, slip on a plate, sit back – and enjoy.