Recipe Inspired by Chef Alice Waters demonstrated on the show 60 MINUTES.
Hidden in every college student can be a gourmet chef. Challenge yourself or impress your roommates with this quick, simple breakfast meal that’s both nutritious and delicious. In less than 15 minutes, you can create a fresh meal to start your day right.
3 Tbsp of Extra Virgin Olive Oil (EVOO)
2 medium (Roma) tomatoes
1 tbsp of chopped fresh basil
1 sourdough English muffin (sliced in half)
salt & pepper to taste
What You need:
Non-stick saute pan
Heat resistant flat spatula turner
1. Take the tomatoes and slice each one into quarters length-wise. With a spoon, removed the seeds. Take the seeded tomato segments and cut them into small cubes. In a small bowl, toss the diced tomatoes with chopped fresh basil and 1 tbsp of olive oil. Add a pinch of salt and pepper to taste. Set aside.
2. Over a stove top on medium heat, drizzle 1/2 tbsp of olive onto the saute pan. Place the English muffin halves on the pan with the “cut-ends” facing down. Toast until golden brown. Remove English muffins from pan and set aside.
3. Add the remaining 1 1/2 tbsp of olive onto the saute pan. Over medium heat, fry the egg until the edges are slightly crisp and the yolk is cooked through to your liking – eggs can be cooked over easy, medium, or hard.
4. When the egg is almost ready, top the toasted English muffin with the tomato and basil mixture. Finish it off by placing the cooked egg on top of the tomato and basil mixture. Sprinkle with more ground pepper on top if you wish. Enjoy!
Variations: To increase fiber content of the meal, you can replace the sourdough English muffin with a Whole Wheat English muffin. To add more variety and texture to the flavor profile of the recipe, you can sprinkle low-fat mozzarella cheese on top of the cooked egg.
Tips: Basil & Tomato Mixture can be made the night before, cutting the preparation time in half in the morning.