We're all getting excited about Fall flavors, but technically, the fat lady hasn't sung yet on Summer. There are still mountains of corn and tomatoes at the markets, and if you haven't tried corn and eggs together yet, maybe this will entice you.
This meal could be breakfast or dinner. In fact, we ate it for lunch. And it really does take just ten minutes to make--could be less, depending on how thick your tomato slices are.
It's full of late summer flavor, and it will also turn so-so tomatoes into really juicy, slightly caramelized deliciousness, should you find yourself with some less-than-perfect ones.
Scrambled Eggs with Fresh Corn, Goat Cheese, and Oven-Roasted Tomatoes Serves one
2 thick slices of tomato (1/4 to 1/2 inch thick) olive oil salt and pepper 1 medium ear corn, with the husk still on 1/2 tablespoon unsalted butter 2 eggs, beaten 2 ounces goat cheese
Heat your oven's broiler on high. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.
While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and cut the kernels from the cob.
Heat the butter in a nonstick frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble (this shouldn't take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly). Turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.