When I got my latest batch of tomatoes from my CSA, I had them earmarked for a BLT sandwich. Unfortunately, I waited a day or two too long, and my tomatoes were past their prime. After I cut off their bad spots, I was left with some odd sized chunks of tomatoes.
What to do? What to do? I had my heart set on a BLT (especially the B part of the BLT). So, I morphed my dream sandwich into a dream salad. And there is no better way to top a dream salad than with a fried egg. Runny yolk is required.
There really is no recipe here. I preheated my oven to 400, laid 4 bacon slices on one half of a cookie sheet and laid the tomato chunks on the other half. I drizzled some olive oil on the tomatoes and salted and peppered them. Roast until the bacon is as crispy as you like it (mine took about 10 minutes). I pureed the roasted tomatoes with a splash of red wine vinegar and extra-virgin olive oil to make a dressing, and then fried up an egg. To serve, mound lettuce on a plate, drizzle with dressing, sprinkle with diced bacon, top with egg. As I was eating this, I realized that I should have made croutons! Next time, I’ll make room on the cookie sheet for some bread cubes!