Breakfast variations: baked tomatoes and scrambled egg

I never put tomatoes in the fridge because I heard a scientist in an episode of the BBC radio show The Kitchen Cabinet talk about how cooling tomatoes to fridge temperature damages them and ruins the flavour. Now I keep them in the fruit bowl. I believed the scientist and also things at room temperature generally taste most potent, so in any case…

This summer I am growing tomatoes in my garden in London,  it’s the first time my life has been organised enough to do so.  I just picked some – it never fails to be extremely exciting. 

What I made for breakfast with tomatoes today

For 2

Turn on the oven to hot. Cut 4-5 biggish tomatoes up into large pieces place in an oven dish with sage or thyme or rosemary or bay leaves (I used sage and thyme – NOT lemon thyme) with two tablespoons of olive oil and a few drips of wine vinegar, a pinch of salt and some chilli flakes. Bake the tomatoes until they’re hot and soft but not collapsed (around 15 minutes). Take out of the oven and check the seasoning. 

Scramble some eggs: My personal method is to break 2+ eggs per person into a bowl and whisk with a fork and season with salt and pepper. Melt a large knob of butter gently in a pan, pour in the eggs and stir continuously but gently until soft-set. Turn off heat immediately when you think they are almost done.

Serve a large spoon of tomatoes on a plate with some cooking juices, and a large spoon of scrambled egg. I also had a spoon of ricotta with this which is arguably unnecessary but which gave a pleasing cool creamy centre to the dish nonetheless.


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