I first came across this recipe in June this year. It immediately reminded me of being in a country farmhouse somewhere out west. Crunchy rustic bread with a slight hint of garlic, sweet, bright red tomatoes, and country farm eggs with deep golden yolks. Well, the closest to country farmhouse I could get to was the Alps! Needless to say, I couldn’t wait to make this breakfast dish during our stay in Austria over the summer. It takes a little more effort than simply frying some eggs and toasting bread, but boy is it worth it! The charred tomatoes and garlic add so much flavor to the dish that you won’t ever want to have your eggs any other way! 

Recipe
Yield: 2 to 4 servings

INGREDIENTS:
1 tbsp. extra-virgin olive oil, plus more for brushing
4 large eggs
kosher or sea salt and freshly ground black pepper
4 small or 2 medium size tomatoes, cut into 1/2 inch slices
4 slices rustic bread, toasted
1 clove garlic, peeled

DIRECTIONS:
1. Heat oil in a large, heavy skillet over medium heat. Crack eggs into skillet and cook undisturbed, until whites are set, about 3 to 4 minutes. Season with salt and pepper and transfer to a plate.
2. Place the same skillet over medium-high heat. Brush cut sides of tomatoes with oil. Sear each side until charred, about 3 to 4 minutes per side.
3. Meanwhile, rub toasted bread with garlic and brush with oil. Transfer 2 to 3 tomato slices onto each piece of toast and lightly mash. Season with salt and pepper and top with fried eggs.