Sunday, August 7, 2011

Open-Faced Egg and Tomato Sandwiches

My sudden desire for an egg and tomato sandwich for brunch prompted a three block walk to the Market at Union and Gay for eggs. I used the last of them making mini sweet potato madeleines yesterday.

We don't eat a lot of fried eggs, but with cooking spray and a non-stick pan, they can't be that bad for you, can they? And when you put them with fresh tomatoes and whole wheat bread...yum! 

This lovely tomato came from the Market Square Farmers' Market; the pepper jack cheese came from the Murray's Cheese Shop at Kroger in Bearden.

The bread and eggs came from the Market at Union and Gay. The tiny guitar-shaped cast iron skillet (perfect for keeping the eggs from rolling off the counter) was a gift from my friend Mark Kelly, Marketing Manager for Lodge Manufacturing.
These red grapes, which also came from the Market, will make a good side dish.

The only items which came from OOD (Out Of Downtown) are the Murray's Cheese and the mayonnaise. I'm picky about mayo. Can't find any of my preferred types downtown yet.
Brunch is served.

Toasted whole wheat bread, a tiny bit of mayo, two tomatoes slices, a fried egg over medium, and melted pepper jack cheese.

That's what we're having.


  1. I thoroughly enjoyed this healthy and delicious brunch

  2. Looks great! If I hadn't already had lunch, I'd make one myself. (But I'd use Hellmann's mayo. Kinda inflexible when it comes to that.) Welcome to the blogosphere, friend! I predict you will become addicted!

  3. Hellman's--the pino grigio of the condiment world? It is one of my approved brands, but I like Duke's, too. Thanks for being a test reader while I figure out all the settings and such.