food diaries: my go-to breakfast

this quarantine has allowed me to spend more creative time in the kitchen. every single day, i allow myself to experiment with the food i already have in my kitchen (#usewhatyouhave!) and find joy in the things i'm cooking. i have been making a variation of this breakfast for a week or so now and have fallen head over heels in love with it. i made this morning it for my boyfriend and he said it was "sooooooo good." score!


sourdough toast with stewed tomatoes and garlic

ingredients per person:

1 slice of sourdough bread  
2 heaping handfuls of cherry tomatoes, sliced in half (oddly enough, wrinkly tomatoes work great for this recipe!) 
2-3 cloves of garlic, roughly chopped 
as much butter as you want (i swear by the miyoko's vegan butter, and my boyfriend likes kerrygold)
salt, pepper, and olive oil to taste

add-ons:
1 jammy egg
as much goat cheese as you want
a heaping amount of alison roman's caramelized shallot pasta paste
arugula 
trader joe's chili onion crunch

instructions:

*if you choose to cook a jammy egg, do so now.

1. cut your sourdough slice in half and toast to your desired crispiness.
2. chop your tomatoes in half, add to a dry pan with your chopped garlic over medium heat.
3. stir your tomatoes and garlic every minute or so, until they become jammy while still retaining their shape. season with s&p at this stage.
4. once your toast is out of your toaster, spread your desired base (butter, goat cheese, caramelized shallot paste, all of them, 2 of them, whatever you want) all over your bread.
*at this stage, if you are using arugula, add it here.
5. add half of your tomato and garlic mixture to one slice and the remaining mixture to the other.
*cut your jammy egg in half, place each half on a slice.
6. season with freshly cracked black pepper, a little salt, and a drizzle of olive oil.

if you choose to make this breakfast, please take a picture and send it to me!

- a.