Tomato-y Eggs Abingdon

“New from the Kitchen”
Recipe of the Month – November 2019

A new addition to the breakfast offerings at the Inn, this recipe was adapted from a Nigella Lawson recipe in her new book "Simply Nigella". This adds some bacon, avocado and Parmesan cheese to an egg dish kicking it up in flavor. With lots of protein, it is still a delicate dish. You can make the tomato sauce ahead so it’s just a matter of scrambling the eggs into it and adding the other ingredients.

To good times with great food!




8 small ripe tomatoes (12 oz)

1 tablespoon tomato paste

Pinch of salt

Pinch of pepper

2 large eggs

1 ounce Parmesan cheese

One small ripe avocado

2 slices crisp bacon

A Ciabatta roll cut in half or 2 slices sourdough or whole-grain bread

Small handful of fresh snipped basil leaves or thyme



Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Peel and seed the tomatoes and cut into bite-size chunks and add to the pan. (HINT you can also use canned, peeled, skinned and seeded tomatoes). Cook 5 minutes, stirring occasionally. Add the tomato paste, salt, and pepper and cook another 5 minutes.  Crack the eggs into the mixture and scramble about 3 minutes until they form a creamy tomato-y mass. At the same time, toast the bread and place in the center of the plate and then spoon half the mixture on each. Sprinkle with grated Parmesan cheese, add sliced avocado and crumbled bacon and fresh herbs and another sprinkle of cheese. Serve immediately.


We only have a couple of rooms left for the November 21, French Wine Dinner. It’s going to be a great evening so call to reserve now.