These yummy sandwiches are perfect for lunch or breakfast. For  variation try it with a fried egg or different seasonings. They taste the best with fresh, local tomatoes.

• 3 large vine-ripened tomatoes
• 2 hard-boiled eggs
• 1 tablespoon olive oil
• 3 basil leaves
• sea salt and pepper to taste

Slice tomatoes in half. Slice eggs in half length-wise. Brush half the tomatoes with olive oil and then top them with a basil leaf. Top with egg, salt and pepper and the other half of the tomato.

3 servings

Entered in Pennywise Platter at the Nourishing Gourmet and in Simple Lives Thursday at GNOWFGLINS