A simple breakfast salad with thyme toasts

For breakfast today I fancied scrambled eggs. I was just about to get started when I thought how nice tomatoes are with scrambled eggs. And in the end I didn’t make the eggs at all. I had what strikes me as a very healthy breakfast instead: an easy salad, a raw one at that, made with a raspberry tomato and rocket, served with fragrant little thyme toasts.

That’s my little invention. I’m sure you often make something like it, but perhaps not everyone realises how easy it is to get that perfect combination of thyme, rocket and tomatoes, especially raspberry tomatoes.

Give it a go. The recipe’s dead easy. I reckon even a bloke who’s had a few could manage it. So I’ll keep it short. Simple dish, enough talk, let’s get to it 🙂

At a glance: 

Prep time: 10 minutes

Serves: one (this makes one portion. For 2 people, double the ingredients. For 3, triple them, and so on.)

Calories: just right for breakfast. Or maybe a little on the low side?

Ingredients for a quick, tasty breakfast of tomatoes and rocket:

• 1 medium raspberry tomato
• a handful of rocket
• a few sprigs of fresh thyme
• 1 small shallot
• half a tablespoon of olive oil 
• 3 slices of a white wheat roll (cut as you would a baguette)
• butter
• ground black pepper
• salt

Method (for one person. Cooking for several? Use more ingredients):

I set the oven to 200 degrees Celsius to give it a chance to heat up. I cut the roll into 3 thin slices (see photo), buttered them and sprinkled them with ground black pepper (sparingly) and thyme leaves (generously). I put them in the oven on a sheet of foil and got on with the salad.

I chopped the peeled shallot very finely and put it in a bowl. I diced the tomato and added it to the shallot. I tore the washed and dried rocket into small pieces and added it to the tomato and shallot.

I stripped the leaves off the fresh thyme sprigs and added them to the salad. Just make sure none of the stalks sneak in. They’re tough and won’t do your salad any favours.

I seasoned it with salt and pepper to taste, drizzled olive oil over the lot and tossed it all together.

By then the bread had toasted in the oven. I laid the slices on the finished salad. A simple, really tasty dish fragrant with thyme, all ready to eat. Enjoy!