Curried eggs with feta, thai basil and heirloom tomato

I love Sunday brunch! But cooking for a crowd is typically stressful. Especially with very limited counter (in my case, table) space and a hangover. My hashbrowns turned into more of a mash with carmelized vegetables and Mark wanted me to cook two whole packages of bacon for the four of us! I shockingly disapproved. I was quite happy though because he picked up some artisan sourdough and fresh picked heirloom tomatoes, peppers and thai basil from the Sunday farmstand at Roberta's. I get really excited about super fresh locally grown produce. These eggs came out really yummy. Enjoy!

Breakfast for 4:

Serve with sourdough toast, bacon and fruit.

8 large eggs
salt
madras curry powder
1 medium heirloom tomato, cut into 1/4 inch thick slices
olive oil
4 oz of crumbled feta cheese
2 sprigs of thai basil torn into pieces, with blossoms preferably




Scramble eggs in a mixing bowl with two teaspoons of curry powder and a big pinch of salt. Set aside.

Heat a tablespoon of olive oil in a large skillet over medium high heat. When skillet is hot, add tomato slices, sprinkle with salt and cook for 2 minutes on each side. Transfer cooked tomatoes to a plate.

Add eggs to skillet and stir frequently. Cook just until eggs are no longer liquid and then turn the heat off. Fold in basil and feta cheese and immediately transfer to serving dish. Top with tomato slices and more basil for garnish.