Okay, so this may seem like a bit of a nothing post, but we were so pleased with the way the Sautéed Tomatoes turned out we just had to mention it – saucy, sweet, and savory…they were a revelation. Another gentle reminder that sometimes simplicity is best.

And though simple it may be, we think this is a fantastic (maybe perfect) weekend breakfast: lightly Scrambled Eggs, some sauteed Cherry Tomatoes with a little Parmesan Cheese and some hearty whole grain toast. After sautéeing the Tomatoes come out of the pan sweet and juicy and once they burst the juices reduce and concentrate and they take on a wonderful silky/saucy quality. A pinch of Kosher Salt, some cracked Black Pepper, and a dusting of finely grated Parmesan over the top rounds out the flavors nicely.

It’s an easy and relaxed breakfast that leaves you more time to enjoy the morning. Add a newspaper or a nice chat (or the internet), and a steaming cup of freshly-brewed coffee and you’ve got yourself a reason to linger at the breakfast table for a bit.

We’re well aware that something seemingly as basic as scrambled Eggs can inflame the passions of many cooks. Even Gordon Ramsey has dedicated a video to it that’s been making the rounds on the internet for quite a while now on ‘the right way to make scrambled eggs’. We’ll grant you that Gordon Ramsey has probably forgotten more about cooking than we’ll ever learn, but we’ll also stand by our conviction that, for us, the ‘right way’ to cook something is the way we like it best (though Chef Ramsey’s eggs do look awfully good).

As for the Cherry Tomatoes, we considered adding some combination of fresh herbs to them – Rosemary, Thyme, Basil, etc – especially if they’d been destined for a sauce for a pasta dish or whatever. This time, since they were the dish themselves, we chose to just leave them be and let their tomatoey goodness shine – just a little Salt & Pepper and some Olive Oil in the pan. It was just the right amount of seasoning and they came out perfect.

Anyhoo, here’s our delicious but probably not internet-video-worthy take on scrambled Eggs and the awesome sautéed Tomatoes:

The Eggs:

• 4 fresh, organic, free-range, antibiotic-free, hormone-free, veggie-fed, from-happy-chickens Eggs beaten within an  inch of their lives with a fork and a bit of Salt & Pepper

The ‘maters:

• 1 pint fresh Cherry or Pear Tomatoes
• Extra Virgin Olive Oil
• Salt & Pepper

The Toast:

• Um…toast some bread. We like Ezekial bread.
• Butter or (healthy) Margarine…we like Earth Balance.

To cook the eggs, heat a small, heavy skillet over medium heat. Add the Olive Oil. Add the Eggs and stir them around until they reach the desired level of cookedness. For us this means just barely cooked (Gavin) or very seriously cooked (Julie).

For the Tomatoes, heat a medium/large skillet over medium-high heat. Add a splash of Olive Oil and the Tomatoes with a sprinkle of Salt & Pepper. Sauté them until the Cherry Tomatoes have all burst and the juices have concentrated a bit into a thick, lovely sauce – you may have to manually pop a few of the more stubborn Tomatoes yourself, though most of them should just take care of it on their own.

Serve the Eggs and Tomatoes with a whole l9tta grated Parmesan and the Toast …mmmmmmmmmm – breakfast is served.