Tomatoes are arguably one of the healthiest foods on earth. They are chock full of vitamins C, K and A, as well as potassium. They are also a great source of lycopene, a carotenoid with many documented health benefits. Even better, they taste amazing. Especially heirloom tomatoes, so named because they are grown from seeds that are at least 50 years old and are passed down through generations like an heirloom.
Heirlooms can be huge, bumpy, gnarly; they may be green, striped, yellow, or even orange. They don't look like the genetically modified tomatoes you'll find in most supermarkets: perfectly round and red and, often, pretty bland.
I recently saw Bobby Flay make a lovely sandwich featuring heirloom tomatoes. I had to make it - or my version of it - immediately. We swapped the poached eggs from the original recipe for fried eggs because they're more foolproof. My take on the sandwich also left out Bobby's chervil, arugula, and vinaigrette; i used chives because, well, everything is better with chives.
I got a nice organic French baguette, split it horizontally and toasted it. I spread the goat cheese liberally on the toasted bread, then topped it with chopped chives and alternating-colored slices of those delish heirloom tomatoes, plus a sprinkle of salt. Then we placed the fried eggs atop the sandwich, with more chives, salt and freshly-ground pepper.
Break the yolk and nomnomnom. So good. A lovely, delicious, healthful meal. It was certainly elegant enough to serve at a fancy brunch but be forewarned: it is gooey and messy and probably best enjoyed with good friends and family.
Note: It is recommended that only fully-cooked eggs be consumed during pregnancy. If you're already at the breastfeeding stage, enjoy these runny eggs!