Roasted tomatoes with fried egg and parsley on toast

2013-04-21_10-08-59_304

Roasted tomatoes with fried egg and parsley on toast

I am so glad I bought this punnet of mini Roma truss tomatoes at the Capital Region Farmers Market, Canberra. They were delicious as is, but incredible under the grill for 5-10 minutes to intensifytheir juices. This morning they bought life to some less-than-fresh sourdough with a fried egg and parsley for Sunday breakfast.

Serves 1

90 grams mini Roma truss tomatoes
1 slice sourdough
1 teaspoon butter
1 teaspoon grated parmesan cheese
1 free-range egg
2 teaspoons chopped, fresh parsley

Preheat the griller to high. Arrange the tomatoes on the griller tray and grill till just charred.

Meanwhile, toast the slice of bread, then butter it and sprinkle with the parmesan cheese. Place under the grill to melt the parmesan.

Melt the butter in a non-stick frying pan and cook the egg on a medium heat until the white is cooked but the yolk is still runny.

Place the cheese toast on a plate and top with the egg. Scatter the parsley over the top and arrange the roasted tomatoes on top of that. Serve immediately.

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