This beautiful mix of fried eggs, cheese, and heirloom tomatoes is one of Kevin Sharkey's favorite breakfasts. Serve it with toast.
- Servings: 2
Photography: Ditte Isager
Source: Martha Stewart Living, June 2011
- 2 teaspoons unsalted butter
- 3 large eggs
- Coarse salt and freshly ground pepper
- 1/2 cup mixed heirloom tomatoes, sliced
- 1/4 cup sliced or finely grated extra-sharp cheddar cheese (1 ounce)
Heat broiler. Melt butter in an 8-inch nonstick ovenproof skillet over medium-high heat until foamy. Crack eggs into skillet, and cook until whites are almost set, about 1 1/2 minutes.
Remove from heat. Season eggs with salt and pepper, and top with tomatoes, then cheese. Broil until whites are set and cheese melts and is bubbling, about 1 minute.