Egg, Tomato & Goat Cheese Breakfast Tartine

1. 1

   In a non-stick pan over medium/high heat, quickly saute the tomato slices with a little olive oil, salt, and pepper.

2. 2

   Simultaneously, fry two eggs in a little bit of butter to prevent sticking. Cook the eggs until the whites are fully cooked, but the yolks are still runny (I love the how the yolks will run over the entire bread when you bite into it, but you can cook the yolk through if this isn't something you want). You can also replace the fried eggs, with poached eggs.

3. 3

   Toast the sourdough slices on the lowest setting. Spread fresh goat cheese (or ricotta if that's what you have) on your lightly toasted bread - be generous with the cheese!

4. 4

   Spread fresh goat cheese (or ricotta if that's what you have) on your lightly toasted bread - be generous with the cheese!

5. 5

   Top the bread with the sauteed tomatoes, place the fried egg on top, then sprinkle the lemon basil chiffonades over the egg.

6. 6

   Plate, and enjoy!

* Per serving · 4 servings · Values may vary.