Garden Tomato Toast

Hi again!

    Laughing at myself, my last post was just shy of a year ago, and holy shit has it been an insane year. I can't begin to equate things I have experienced to the things that are happening around the world right now, but it's still been a wild ride. I'm focusing on myself things that I love, and cooking and creating are two of those things. 

A new job with lots of curveballs, a breakup, and lots of self-growth pretty much sums up why I haven't had time to get my thoughts and recipes out of my head and onto this page. A quick pitch for mental health; therapy is good and everyone should go! 

But, moving on to why you're actually here, this fucking delicious mouthful is so easy and I highly recommend you try it. 

Prep time: 5 minutes

Cook time: 10 minutes

Makes: 1 piece 

Serves: 1-2

Ingredients:

- 1 slice of sourdough bread

- 2 eggs

- 1 medium tomato

- 1 stalk green onion

- 1 handful of cilantro leaves

- 1 tsp basil-infused butter

- Low sodium Tajin

- Bragg organic 24 herbs & spices seasoning

- Black pepper

Directions:

To start, prep all of the vegetables by dicing the tomatoes and green onion, and removing the cilantro leaves from their stems. Once all the veggies are prepped, add them to a medium-sized pan with a tablespoon of basil-infused butter and sprinkle with Tajin. *See note below for butter prep*. 

While the vegetables cook down, crack two eggs in a small pan to keep them from spreading out too far while cooking. Season the eggs with Bragg seasoning, black pepper to taste, and cover. I prefer over-medium eggs, but I broke the first yolk on accident so I ended up breaking them both. If you prefer a flatter, easier to eat toast, I suggest cracking the yolks while they cook, so it creates a thin layer, versus a tall runny yolk.

Once the vegetables have lost some of their water and are beginning to reduce, pull them off the heat and set aside in a small dish. I don't own a toaster and I toast my bread in a pan, it creates an amazing crust. Using the vegetable pan that has some of the butter still in it, I turn up the heat sear the sourdough slice on each side. If needed add more butter so the bread does not burn. 

To build this stack of deliciousness, layer the sourdough toast, then the eggs (gently if over-medium), and finally take your dish of veggies and pour evenly along the top.

Notes:

To make basil-infused butter: Take one stick of unsalted butter and finely chopped, fresh basil leaves and cook on medium heat in a pan until the butter is almost brown. Once the butter has clarified, pour the mixture into the storage dish of choice, and keep refrigerated. 

Hope you love this! Thanks for checking my inconsistent page out, there's more coming I promise!

Also, if you want to nutrition facts, they're listed below. If you just want to eat this and don't give a fuck then just don't scroll down. ¯\_(ツ)_/¯

Kally 

Nutrition:

110 calories, San Luis Sourdough (per slice)

140 calories, Eggs

33 calories, Unsalted butter

1 calorie, Cilantro

20 calories, Medium tomato

3 calories, Green onion stalk

Total: 307 calories

30g Carbs

14g Fat

16g Protein