This was my breakfast this morning. I had a tiny heel left from the wheat bread I baked last weekend, so I toasted it, topped it with a fried egg, then added the last of the roasted tomato/poblano salsa, grated cheddar, crumbled tortilla chips and fresh scallions. All in all, a great way to start a Friday!
Here's the recipe for the salsa:
I roasted the last of the yard tomatoes with a poblano pepper. When they were charred, I put them in a blender with some olive oil, a little red wine vinegar and some fresh lemon juice. After it whirred around a few minutes, I added some salt. That's pretty much it.