If given the choice between fancy breakfast or more time snug in my bed, snug in my bed wins.
For sure. No hesitation.
So why the fancy breakfast complete with bacon, fluffy eggs filled with chives, and sweet and tangy roasted tomatoes?
Because this is one of those dishes that looks like you dragged yourself to the kitchen at the butt crack of dawn to put it on the table, but it only takes about 20 minutes. Probably less for you. I'm not too functional first thing in the morning.
The Husband thought the dish seemed like a play on a BLT (which is a good thing). I thought it was kinda cool that my bacon was cooked right into my eggs.
About these roasted tomatoes...I wasn't too sure about the brown sugar. But the sugar and balsamic vinegar made them something special. The tomato part was my favorite. They'd be great spooned over lots of things. I don't know if eggs would be my first choice though. They overpowered the eggs somewhat, yet worked perfectly with the salty bacon.
The recipe can be found at Donna Hay's website.
What I did differently:
* used 1 Roma tomato per person, quartered before roasting
* cooked individual servings in my tiny egg pan
* I lifted the omelette along the edges with my spatula and tilted the pan so the uncooked egg could seep under what had set up. Otherwise, I think the bottom would have browned before all the egg mixture had set. (Note: I don't...can't...really can't...do runny egg.)
It's potluck time at I Heart Cooking Clubs. Take a look at the dishes!