Ok, we could sit here all day and argue about whether it’s a roll, a bap or a batch. But where I come from, it’s a cob! Dialect differences aside, it’s all going in the pie hole so does it really matter?
These incredibly tasty Tomato and Egg Cobs are delightfully ‘poshed’ up and perfect for treating your Mum to a well deserved breakfast in bed on Mother’s Day! In fact, they’d also be a refreshing change to your midweek meal rotation too.
If egg based sandwiches are your kind of thing, you might like this brilliant egg mayo recipe. These cheese and chive scrambled egg croissants are pretty special too!
Tomato and Egg Cob Recipe
Here is what you will need to serve 2.
- 2 x Tomatoes
- 2 tsp Olive Oil
- 4 Eggs
- Fresh Parsley, chopped
- Salt & Pepper
- 1 Garlic Clove, chopped
- 2 x Brioche Buns, halved
First thing’s first, prep your ingredients. Halve the tomatoes then take a small slice off the backs of each one. (This just stops them from rolling around the pan when you turn them over.) Chop the parsley & garlic and beat the eggs together in a jug. Halve the brioche buns.
In a small frying pan (mine was about 8″/20cm) heat 1 tsp of the olive oil over a low heat then add the tomatoes face down.
Fry for about 5-10 minutes until softened then flip them over and cook for 3-4 minutes more.
Meanwhile, add the chopped parsley and some salt & pepper to the beaten eggs.
Heat another frying pan over a medium heat & place the brioche buns face down. Leave for a few minutes, checking regularly, until nice and golden then transfer to serving plates.
When the tomatoes are done, take them out the pan and leave to one side. Add the remaining 1 tsp of olive oil to the pan and fry the garlic briefly, (about 1 min) watch carefully so it doesn’t burn.
Pour the egg mixture straight in and mix around with a fork until it’s mostly set.
Leave to firm up for a minute or 2 then when it’s sturdy enough, flip it over and fry for 2-3 more minutes until it’s cooked through.
Now it’s time for assembly! Roughly chop the cooked tomatoes and slice the egg into 4 triangles. Divide the tomatoes between the two toasted cobs then top with 2 slices of egg. Gobble up immediately!
If Tilly was old enough to make this for me I would totally love it! Breakfast in bed is definitely a once in a blue moon treat and these Tomato & Egg Cobs would certainly make it special. The freshness from the parsley works so well with the natural sweetness of the tomatoes and the egg makes it very satisfying and filling! I’m sure you would be in your Mum’s good books if you took this up to her on Mother’s Day.
I hope you enjoyed the post my lovelies, until next time.
Liked this post? You’ll love my Spicy Baked Eggs recipe.