We made bacon & egg & tomato sammiches for lunch. They were grrrrreat. The tomato was one of the great-smelling heritage guys I picked up today. Picked up and then dropped onto the street after trying to juggle too much produce. So we had to use it pronto. I cooked the ill-fated tomato on lowish heat in large wedges in a few knobs of butter, trying not to poke it too much. Added the eggs, which poach/fry nicely in the tomatoey butter sauce. If you're worried the eggs are going to stick, add a couple more little knobs of butter into the pan, where you will be putting the eggs.
With bacon. Always, bacon.
I instigated the mayo. To mayo or not to mayo is quite a dilemma, but come on... Mayo! With bacon! And... oh that tomato was perfect. So firm, not too squishy! The little leaves of arugula on top perfected the whole thing.
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