Broiled Tomatoes

An international breakfast – English broiled tomatoes and Polish jajecznica

I’ll never forget the first time I saw broiled tomatoes served for breakfast.  I was a very young woman, raised in a family where breakfast was cereal – maybe pancakes and bacon on the weekend.  I was staying in a bed and breakfast on the Isle of White.  The generous amount of food they were serving for breakfast was shocking and then came the hot course.  Surely, they didn’t expect me to eat cooked vegetables first thing in the morning.  (I know tomatoes have seeds and that technically makes them a fruit, but still!)

Thankfully, my tastes have changed over the years, and I now enjoy savory things in the morning.  This breakfast of broiled tomatoes and scrambled eggs wasn’t really planned; it was all there was in the kitchen.  I took inspiration in the tomato topping from my newly found mustard croutons, and we loved the flavor.

Ingredients

2 tomatoes
salt and pepper
2 tablespoons parmesan cheese
1 1/2 tablespoons bread crumbs
1/2 teaspoon dijon mustard
1/2 teaspoon whole grain mustard
1 teaspoon olive oil
a pinch of chopped parsley

Directions

• Preheat broiler
• Slice tomatoes in half
• Using the tip of knife, scrape out most of the seeds to remove moisture
• Season with salt and pepper

My first attempt at broiling in our whacky little oven

• Combine remaining ingredients until uniform in texture
• Spread cheese mixture over the top of tomatoes and broil until browned

Serves 2 – 4

A little too brown; I’ll try a slightly lower shelf position next time