Every late summer and early autumn, people everywhere ponder what to do with their garden bounty of tomatoes. From pasta sauces and chutney to canned, jarred, pickled and puréed, the variations are literally endless.
Here’s a quick breakfast or lunch idea that is super easy and tasty (serves two):
- Toast two pieces of grainy bread.
- Mash 1/2 an avocado, adding a little extra virgin olive oil if too firm. Spread on toast.
- Scramble 2 eggs in olive oil, adding salt and pepper to taste. Layer on top of the avocado.
- Slice an heirloom tomato, arrange on top of egg.
- Sprinkle with desired seasonings.
Click the following links for more great tomato recipes:
Fresh Tomato Salad (click here for a second version)
Shredded Kale Salad with Tomatoes, Olives & Feta
For other impromptu meal ideas check out The Menopause Menu & Pinterest.