She grew up on fast food, but Erin Alderson of Naturally Ella decided to change the way she
ate after a family health scare. Her site chronicles her
approach to seasonal, vegetarian eating, focusing on whole foods. It’s a
sensible approach that doesn’t deny good fats like cheeses, olive oil and
natural sugars. This sandwich called out to us for many reasons: Tomatoes are everywhere right now and roasting them is our very favorite way to
draw out their natural sweet juices. Nestling them into a cheesy sandwich
topped with a fried egg? Sign us up.
4 pieces of bread (I really love sourdough for this)
Olive oil for brushing
1. Preheat oven to 400 degrees.
2. Slice Roma tomatoes in half and toss with olive oil and
salt. Place on a covered baking tray and roast for 40 to 50 minutes. Tomatoes
should be soft and beginning to brown.
3. In a food processor, add clove of garlic and pulse until
minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.
4. In a skillet, cook eggs. For a sandwich I usually prefer a
fried egg with the yolk broken but scrambled would work just as well (or for an
even messier sandwich, over easy.)
5. Lightly brush olive oil on outside parts of bread and
assemble sandwich with cheese, spread and egg (I usually do cheese on the
outside edge and spread/eggs on the inside. Cook over medium-low in a skillet
until cheese is melted and outsides are toasted, 10 to 15 minutes.