Create pretty, over-easy egg and tomato flowers for a fun breakfast to start the day with your kids. A great way to add creativity to your family morning meals. Eggs are cooked over easy surrounded by cut cherry tomatoes forming flowers. Chives and cilantro make the ‘grass’ and ‘clover leaves.’
Morning eggs are now fun for kids!
EQUIPMENT: 8-in cast iron skillet, fish flipper.
Over-Easy Egg and Tomato Flowers
Cuisine: AmericanDifficulty: AverageServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 tablespoon olive oil
1 tablespoon unsalted butter
13 units cherry tomatoes, halved
2 large eggs
1 tablespoon chives, cut in long stalks for ‘grass’
1 bunch cilantro
1 pinch salt
1 pinch Freshly ground black pepper, to taste (for ‘dirt’)
Directions
- Heat 8-inch cast iron skillet over medium-high heat, until butter starts to foam.
- Place cherry tomatoes cut side up in flower designs. Sprinkle with salt and let cook until they start to soften and release some juices.
- Reduce heat to medium-low. Carefully crack eggs into pan, positioning yolks in center of tomato ‘flowers.’
- Cover skillet with lid until the whites are fully set but the yolks remain runny.
- Place cut chives around the bottom half of the pan to resemble ‘grass’ and add a few stalks of cilantro for grass/clover effect.
- Finish with freshly ground black pepper to create the ‘dirt.’
- Use a fish flipper to carefully transfer eggs to plates. Serve immediately and have fun!
Tags
cherry tomatoes