When Jeska's simple recipe arrived in my email, I was a little surprised — just three ingredients, plus olive oil and vinegar, a little salt and pepper, I had to make it to believe it. I should have known that this simple assembly of fresh produce would yield spectacular results. Tomato, olive oil, greens: a winning combination. I will definitely be adding this tomato "rocket" (or "arugula" as we say here in the States) toast to my weekly rotation. Have you had this type of thing for breakfast before?
About this breakfast, Jeska says:
I first had this in a cafe in Lewes and loved it so much we regularly recreate it at home. It's so fresh and light, a simple cooked breakfast you can enjoy without guilt. Quick and easy to rustle up and great for substance before a Sunday out antiquing or walking along the beach.
The Tomato Rocket Toasts include highly nutritious vegetables — both tomatoes and arugula are high in vitamins A and C. Combined with the splash of good olive oil, this is a breakfast that will keep you going all morning, yet still feels full-flavored and light. It's a great way to greet the day, especially when heavier holiday foods are upon us (as I type this, I'm polishing off a cookies-and-cream cupcake my friend made).
I was tempted to add cheese, but it was absolutely delicious as is. The sourdough toast, wilted greens and just–split tomatoes were a superb textural and flavor combination. The oozing tomato mixed merrily with the fruity olive oil, all of which was offset by the slight bite of the sourdough.
Thanks Jeska for helping us kicking off the Breakfast with a Blogger series!
• Visit Jeska's blog: Lobster and Swan
(Images: Leela Cyd Ross)