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
2 thick slices of tomato (1/4 to 1/2 inch thick)
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.
(Image: Elizabeth Passarella)