This Heirloom Tomato Breakfast places heirloom tomatoes atop a bed of greens and tops them with mushrooms, avocado and soft boiled eggs.
Ohhhhhh we’re going from soup to tomatoes—talk about a confusing week. I think we can all agree that heirloom tomatoes are the prettiest tomatoes, so what better way to enjoy them than in this heirloom tomato breakfast? No better way. Plus, it’s practicality the weekend—time to start thinking about brunch!
Have you ever thought about the concept of brunch? For one, it’s beautiful thing—a combination of breakfast and lunch. But here’s the thing: most people want to brunch around 11 am, so I’m wondering, do people actually sleep in until 10 or 10:30 and then wake up and go to brunch? Is that what people do? I know I did that in college, but now that I’m older, there’s a really good chance that I’m going to be up at 8 am on Saturday morning, and the the thought of waiting until 11 to eat sounds….horrible. When friends suggest brunch, I do one of two things: 1) suggest we make it closer to 9 am (yeah, I’m that person), or 2) eat a pre-brunch breakfast.
…..please tell me you do this too?? Unless I go to sleep super late the night before, there’s a really good chance I’m going to wake up around 8, and half the time it’s because of Layla. She’s the worst.
All this to say that if you’re skipping brunch this weekend and want to make your own, this heirloom tomato breakfast should be it! Heck, it could even be your pre-brunch breakfast if you scale down the portion size. YES.
August is heirloom tomato month, so go to the store/a nearby farmer’s market/your own garden and pick up some tomatoes. Once you’ve done that, you’ll simply slice the tomatoes and place them on a bed of mixed greens, sprinkle them with herbs and them top them with cooked mushrooms, a couple soft boiled eggs, and maybe some bacon and avocado depending on your preference.
It’s simple—practically a classic—and you really can’t go wrong. Whether you’re brunching or pre-brunching or simply breakfasting, this tomato breakfast is a great way to celebrate the end (ish) of summer!
- 4 cups mixed greens
- 3-4 heirloom tomatoes, sliced
- Sprinkle of thyme and parsley
- ½ cup grape tomatoes, sliced
- 1 tbsp olive oil
- 1 cup sliced baby bella or white mushrooms
- 4 soft boiled eggs
- 1 avocado
- Optional: 1 slice bacon
- Handful of microgreens
- Salt and pepper to taste
- Place mixed greens on a platter, and then top them with the sliced heirloom and grape tomatoes.
- Sprinkle the tomatoes with herbs and set aside.
- Next, heat olive oil in a skillet and cook mushrooms until soft; while mushrooms are cooking, soft boil the eggs.
- Add the eggs and cooked mushrooms to the platter, top them with the avocado and bacon, sprinkle with salt and pepper and additional herbs if desired.