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  • Southern Cast Iron

    TOMATO TOMAHTO

    May 28, 2019 6 minutes
    PHOTOGRAPHY BY CAROLINE SMITH
    RECIPE DEVELOPMENT AND FOOD STYLING BY KATHLEEN KANEN
    STYLING BY CAROLINE BLUM

    TOMATO BREAKFAST SANDWICH

    Makes 1

    It’s hard to beat a sandwich made with fresh tomatoes when they’re in peak season; juicy slices paired with perfectly crisp bacon and a runny egg yolk amplify it even more.

    2 slices thick-cut bacon
    1 large egg
    Kosher salt, to taste
    Ground black pepper, to taste
    2 (¾-inch-thick) slices sourdough bread
    3 tablespoons prepared honey mustard
    2 slices Muenster cheese
    2 slices heirloom tomatoes (about ½ inch thick)

    1. Preheat oven to broil.

    2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet.

    3. Gently crack egg into skillet; cover and fry until yolk is set, 3 to 4 minutes. Sprinkle egg with salt and pepper to taste; remove from skillet.

    Spread honey mustard on one side of each bread slice; add to skillet mustard side up. Cook until bottom of

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