Here I fried two eggs in olive oil, then served them on top of thick slices of a tomato with some rye bread on the side.
A few days ago, I made nectarine and blueberry pancakes for breakfast for weekend visitors. A guest suggested trying tomato pancakes with the bit of batter left at the end.
They were not good, likely because the pancake batter was sweet, not savory. But everyone tried a piece and no tomatoes were wasted. We figure it might work with a more savory pancake batter, although I generally prefer local tomatoes to be uncooked.
Pea season is long past, but I also used them for breakfasts as well. Here are peas atop of a soft boiled egg, cooked sous vide.
May not have been as pretty, but tasted good.