OK, there's no breakfast to compete with bacon, eggs, black pudding, and a few gently fried lambs kidneys; but coming a close second is this wonderful Summer breakfast that people tend to overlook..... Maybe it's the downright simplicity!
Every household has the ingredients for this rustic dish of Tomatoes on Fried Bread.... they are 'a couple of tomatoes from the garden, and bread'.
I fry the bread in plenty of good quality Olive Oil until browned and crisp (I do one side only), fry the lightly salted and peppered halved tomatoes in the same pan until softened, and carefully position them on the fried bread. The whole is then drenched in Worcestershire Sauce (only wonderful Lea and Perrin's will do).
This recipe, and others, can be found in my book 'Cro's Egg sucking for Grandmothers'!
Nota Bene: Worcestershire Sauce is occasionally called Worster Sauce in parts of Essex and the North of England, and always called Worcercesterashoreshire Sauce in the USA. It's all the same product, but much better known simply as Lea and Perrin's. Life (breakfast) wouldn't be the same without it!
Oh, those tomatoes do look good - roll on summer.
ReplyDeleteI have this very same meal for lunch a couple of times a week Cro - it is truly delicious and could quite happily eat it every day - I prefer it with cherry tomatoes though.
ReplyDeleteBloody lovely!!!!
ReplyDeleteSounds delish!!!! also the Lea Perrins is available here by that name..seems world wide and popular..
ReplyDeleteTomatoes and bread, a combination made in ... well, on a plate, under the grill, in the oven, over a barbecue. A touch of garlic, fresh pepper, lumpy sea-salt and, with my peculiar proclivities and taste buds, even a touch of Soy to replace the Wustah. Or some mustard ... Soft, warm white bread with a thick crust, warm tomatoes and a threatening of mustard ... I'm hungry!
ReplyDeleteAmbrosia.
ReplyDeleteyes...that is pretty much how most people pronounce it in the US also! I have never tried Lea & Perrins on tomatoes...will do so when we get back home to our garden! Thanks again Cro.
ReplyDeleteDads Moms family came from Birmingham and Oldham(?)...is that Essex? We have always called it Wooster in our family.
ReplyDeleteThanks for reminding me Cro...time to re-stock, we are almost out of Lea and Perrins!
ReplyDeleteI use it in just about every (meat) sauce I make...just a dash adds depth and flavour - it's a very good thing!
I'm drooling!
ReplyDeleteYou truly know how to eat in season—with flair. Nice looking tomatoes!
ReplyDeleteI have bread, I have tomatoes. I even have what my gandson once called "whore she hire" sauce. Yes he really said that. He was 3. So I guess I have breakfast.
ReplyDeleteAnd don't hold back on the 'whore she hire'.
DeleteNothing in the world tastes better, to my southern palate, than home-grown tomatoes sliced, salted, and served as a side dish to scrambled eggs and cheese grits.
ReplyDeleteYUM!
Cro.. I would love to try your "other" breakfast. My wife, LadyCat, bakes garlic bread in the oven with tomatoes and cheese. Absolutely wonderful with a glass of wine.
ReplyDeleteHow has been your summer? Very hot and dry here in Indiana.
It's been very hot here too, Lord T. Even the (unheated) pool temperature has lingered around 28 C. I love it; but Haddock's (my veg garden) doesn't.
DeleteYum. A vicarious taste of summer very welcome here in the heart of a New Zealand winter.
ReplyDeleteI am sorry to say that I have never taken to black pudding, but I have lots of heirloom tomatoes in my garden. My Dad used to make the best fried bread. I am going to have to try out your recipe. Yum!
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