AM & Breakfast

Farm-fresh eggs with fresh mozzarella, bacon & basil topped with a fresh mini Kumato™ mixture. Also nice to serve with grilled rustic bread.

Makes 2 servings

10 mini Kumato™ SUNSET® Tomatoes, quartered
2 Tbsp fresh basil, chopped
1/2 tsp fresh garlic, minced (optional)
1/4 tsp sea salt
Fresh-cracked black pepper
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4 eggs
Sea salt
Fresh-cracked black pepper
Vegetable oil
4 strips bacon, cooked and crumbled
1 ball fresh mozzarella cheese, diced, or 1/4 cup shredded mozzarella

In a small bowl, mix the tomatoes, basil, garlic, 1/4 tsp sea salt and fresh-cracked black pepper to taste. Set aside.

In a separate bowl, whisk the eggs well. Season with salt and pepper to taste.

Heat a small nonstick skillet over medium heat and lightly coat the pan with oil. Add the egg mixture to the pan and, when eggs start to set, gently push cooked egg toward one side and let uncooked egg flow onto the pan bottom. When eggs are almost done, dot eggs with cheese and cooked bacon and cook until eggs are done and cheese is melty.

Divide eggs between serving plates and top each serving with half of the reserved tomato mixture.