Egg Tomato Sammies from Shaye Elliott's Family Table

March 29, 2018

I've been a fan of Shaye Elliott's for a couple of years now, following along on her journey as a homesteader. First on Facebook at The Elliott Homestead, more recently on Instagram. From the Elliott Homestead, she shares her life which includes raising chickens, bees, cows and children, gardening and of course all that comes along with a homesteading life. And she's the real deal. I mean, anyone can raise chickens, but if your life involves getting up at the crack of dawn to milk a cow - you have my respect!

So I was super excited to receive a review copy of her brand new book Family Table: Farm Cooking from the Elliot Homestead (Lyons Press, 2018). In true Shaye style, it's a compilation of yummy recipes using fresh, seasonal ingredients from her farm. Also in true Shaye style, they're not fussy or pretentious. The food is the kind of food that you would put on the table for your family after a long, hard day working outside. But also in true Shaye style, each recipe has her own special fingerprint which makes the dish uniquely her own.

Of course there are egg recipes in this cookbook, which is always what I seem to be drawn to (go figure!), and I wanted to share this one with you all. I'm the type who could eat a tomato sandwich every day in the summer when the tomatoes are ripe on the vine, and I love the simplicity, but full flavor profile of Shaye's Egg Tomato Sammies. Enjoy!


Serves 4

I enjoy these sandwiches all through the summer months, when tomatoes are at their peak! During the winter I’ll often substitute sun-dried tomatoes. Devoured with crusty bread that’s been slathered with herbed butter? Fuggedaboutit. 

4 tablespoons butter, divided
3 teaspoons freshly chopped herbs, such as rosemary, chives, thyme, and oregano
8 slices crusty bread 
4 eggs
1 large tomato, thinly sliced 

Preheat the oven to 450°F.

Melt 3 tablespoons of the butter in a small saucepan. When melted, remove from heat, add the freshly chopped herbs and gently stir. Spoon the herb butter onto the bread slices, using the back of the spoon to smear evenly.

Arrange the buttered bread slices on a baking sheet and place in the oven for 5 minutes, or until toasted and golden.

While the bread is toasting, heat a medium cast-iron skillet. Add the remaining 1 tablespoon butter. Gently crack the eggs into the skillet and cook for 2 minutes. Using a spatula, flip the eggs over and cook for another 2 minutes.

Remove the bread from the oven. Place an egg atop four of the bread slices. Arrange a few of those delicious tomato slices atop each egg. Close each sandwich with the remaining slices of herby, buttery toasted bread and enjoy! 

(photos and recipe reprinted with permission from Family Table: Farm Cooking from the Elliott Homestead, Lyons Press, 2018)

This recipe is pretty typical of what you'll find in Family Table. Basic recipes using fresh produce, meats and dairy. Did I mention that Shaye has a cow!?!?! Grab yourself a copy of her new cookbook. You'll be glad you did. I can tell you that I can't wait to dive in and try some more of her recipes, especially once our garden gets going!

Follow Shaye at the Elliott Homestead
On her Website
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Disclaimer: I was provided a complimentary copy of Shaye's book from her publisher, but not compensated further than that. All opinions are my own and not influenced by the gift. This review does contain an affiliate link which means that if you purchase the cookbook, I may receive a portion of that sale at no additional cost to you. Thank you for supporting both Shaye's and my blogging and writing.

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