Summer Garden Breakfast Bruschetta

Print Email

3-4 pieces of sourdough slices cut in half
3-4 garden tomatoes
Small bunch of basil leaves
Salt, pepper, olive oil
Garlic salt
Creole Seasoning
Eggs (one egg for each slice of bread)

Toast the halved sourdough with some olive oil or butter. Chop the tomatoes and basil and mix with a splash of olive oil. Season to taste with salts, pepper, and Creole Seasoning.

Allow mixture to sit and rest for the salts will draw juices from the tomatoes. Spoon tomato mix over toast. Garnish with basil.

Place over-easy egg on top of tomatoes and serve warm. Enjoy!


- Recipe courtesy of James T. Farmer III


restaurant news

The Malibu Fish Market
Los Angeles
by Anna Harari

malibuseafood.jpgMy mother used to tell me she would drive to Malibu several times a week.  She wouldn't stop there, just drive there and back.  To relax…to write in her head...to figure things out. She doesn't do...

What's Cooking in New Orleans
Southern States
by David Latt

img 2790Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, you'll love it."

With so few days in town, I asked for suggestions on Facebook and Twitter, read...

Loteria Grill on the Santa Monica Promenade
Los Angeles
by David Latt

img 6885Westside fans of the Loteria Grill at the Farmers Market who lamented the long drive into LA can now enjoy Loteria's freshly made Mexican food right here in Santa Monica in the old Gaucho Grill...

Falling in love with the Vineyard: Out of season pleasures at Atria
New England
by Nancy Ellison

atriamarthasMartha’s Vineyard in the Fall is the secret treasure of Vineyarders. The “summer people (some are not)” have returned to their sophisticated rat races, leaving perfect weather and fabulous...