Aloha and welcome to first post on The Salty Tomato. I am a sailor in the U.S. Navy, a tomato aficionado and an avid home cook. I hope you enjoy this chronicle of vegan, vegetarian and occasional carnivore recipes. Find out more about my background in the “About Me” tab.
It was a sleepy morning at the river cabin. I shuffled upstairs to the kitchen and as I filled my coffee cup, I watched my father-in-law make his breakfast. He was sprinkling balsamic vinegar on a toasted English muffin. He spread mayonnaise into the nooks and crannies and then topped it off with a thick slice of red summer tomato on each half. He asked if I wanted the same for breakfast and I said yes in a heartbeat. I had just discovered my new favorite breakfast. I often accompany this with avocado on toast if I have one around.
The creamy mayonnaise is a distant nod to hollandaise sauce
and is why I call this open-faced sandwich Tomato Benedict. The dish is easily turned vegan by switching traditional mayonnaise with eggless mayo. I also like to top it with fresh basil if it’s on hand. Homegrown or farmers market tomatoes are ideal as they are the highlight of this toasty tangy breakfast sandwich.
1 English muffin or 2 pieces of your favorite toast
½ teaspoon balsamic vinegar
1 tablespoon mayonnaise or veganaise
2-4 slices of a large tomato, heirloom or beefsteak are best
Salt and pepper
2 basil leaves
Split and toast English muffin or bread until golden brown around the edges. Sprinkle balsamic vinegar on English muffin halves or toast. Spread mayonnaise evenly between halves and top each with tomato slices. Salt and pepper tomatoes to taste and garnish with basil.