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  • Quick
  • Easy
  • Serves 6
  • 20 mins cook

Breakfast tomatoes

This is the simplest dish – essentially softly cooked tomatoes, cheese and toast.


  • 30 g butter
  • 36 cherry tomatoes, cut in half
  • 2 tbsp fresh thyme
  • cracked pepper
  • 150 g gruyère cheese, sliced
  • 6 ciabatta rolls, cut in half and toasted or 12 slices of ciabatta loaf, toasted


  1. Melt butter in a saucepan. Add tomatoes, thyme and season with cracked pepper.
  2. Cook on low heat for 3 to 5 minutes – tomatoes should still be firm.
  3. Place into 6 ramekins.
  4. Place gruyère slices into 6 side dishes.
  5. Cut toasted ciabatta and divide into 6 for each serving.
  6. Serve medley immediately as individual servings while the tomatoes are still hot.


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