Croque Jardin
In my ongoing quest to find new ways to use up my tomato crop, I’ve created a simple breakfast that were really digging. It’s kind of like a Croque Monsieur done all fresh and vegetarian. Here’s the gist: Cut a ripe tomato into thick slices, place them on a still-warm piece of toast & drizzle with a good olive oil. Lightly rub the tomato and oil into the toast. Top with a fried egg, crumbled feta, and a sprinkling of fresh thyme.
Croque Jardin a la Jen
Cooking the Perfect Egg: Rather than straight-up frying an egg, which makes the white kind of stiff and rubbery… I prefer to “fry-poach” to tender perfection. It’s a method that Adam’s mom invented, and I think it’s the perfect way to cook an egg. Get your pan hot, add butter or a dash of oil, crack the egg in and cook it for about a minute until the very bottom of the egg is white. (The yolk should still be raw, but intact.) Next, add a splash of water to the pan around the outside of the egg (about 4 tbsp if you want to get specific). It will start to bubble and steam. Cover with a lid. Check in another minute and lightly poke the yolk so you can see how done it is. Remove it when the yoke is at the “runniness” level you prefer. Sprinkle with salt and pepper and voila… all the taste of a fried egg, but without the rubbery texture.
