Roasted Tomato + Chive Scrambled Egg Breakfast Sandwich
It's hard for a typical breakfast routine to compete with a homemade buttermilk biscuit, topped with soft scrambled eggs and roasted tomatoes. I was dipping them fresh from the oven into various jars of jam while I waited on Robert to finish the eggs, and assemble the sandwich. This all made me realize why I don't make them all that often, I was halfway to a jam and biscuit coma before we even had the sandwich.
We've had tomatoes on top of tomatoes in our kitchen this summer, and to Robert's dismay, I still can't eat them raw. I see him chowing down on sliced tomatoes with cracked black better and sea salt (like these Heirloom Tomato Tartines we did last year) and it really does look beautiful and delicious, but my stomach does a flip flop every time I try. But then there's roasting, and roasted tomatoes are a whole different thing that I happily partake in. Lots of my favorite breakfast sandwiches involve cheese, but there's really no need here. The tomatoes are so flavorful they're the perfect complement to the chive scrambled eggs.
Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich
makes 2 sandwiches
1 small bunch chives
2 biscuits (recipe to follow)
4 slices oven roasted tomato (recipe to follow)
1 tsp butter
salt and pepper
In a small nonstick skillet over medium-low heat, melt butter. Whisk eggs, chives, and salt and pepper until combined and slightly frothy. Pour eggs into skillet and let sit about 30 seconds. Using a spatula, slowly and continually sir eggs as they begin to scramble. Continue cooking about 4 minutes until eggs are softly scrambled. Set aside.
Cut each biscuit in half and top with 2 tomato slices. Divide scrambled eggs between biscuits.
Buttermilk Drop Biscuits
2 ¾ cup all-purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 ¼ cup chilled unsalted butter, cut into ¼ inch pieces
1 cup low-fat buttermilk
Preheat oven to 425°. In a large mixing bowl combine flour, sugar, baking powder, salt and baking soda. Cut in the chilled butter into the dry ingredients until a coarse meal forms. Add buttermilk and stir until moist. Drop the dough in ¼ cup amounts onto a prepared baking sheet and bake for 15 minutes, until golden brown. Serve warm.
Oven Roasted Tomatoes
1 large tomato, sliced thinly
1/2 tbs olive oil
salt, pepper to taste
Preheat oven to 400°. In a small bowl, toss tomatoes, olive oil, salt and pepper. Line a baking sheet with parchment paper and roast tomatoes about 15 minutes. Remove and set aside to cool.