Simple Summer Sandwich: Egg and Sun-Dried Tomato

Some days call for a simple sandwich for lunch or dinner (and even breakfast). Simple, yet bursting with flavor. Thanks to prepared oil-packed sun-dried tomatoes, you can enjoy sweet, chewy tomatoes that boast the grassy flavor of olive oil and herbs. Make sure you grab crusty, artisan bread and fresh eggs. Oh, and a good twist of the pepper mill.

Egg and Sun-Dried Tomato Sandwich

8 slices crusty artisan bread, such as sourdough or ciabatta
1 cup oil-packed sliced sun-dried tomatoes plus 1-2 tablespoons oil from the jar
1-2 cloves garlic, halved
1 tablespoon butter
8 large eggs
Kosher salt and freshly ground black pepper

Toast the bread in a toaster or under the broiler. While still warm, brush one side of the slices with the sun-dried tomato oil. Rub that side with the cut side of the garlic cloves.
Melt the butter in a large skillet over medium heat. Add the eggs and cook until the white is completely cooked (for a more-cooked yolk, continue cooking or flip and cook until you reach the desired doneness).
Arrange the sun-dried tomato slices on the toasted bread and top with the eggs. Season the top with salt and freshly ground black pepper.

Serves 4


Photo: Apolonia