We're anxiously awaiting tomato time and saving this (Not)Recipe from Amy Brotherd for warmer days ahead.
If they're already in season in your next of the woods, here's how she made this loose take on a hearty Irish breakfast:
"First, fry the bacon to desired thickness (keep the bacon grease hot). Then cut the tomatoes into thick slices. Almost ripe ones work best; they can handle the heat without falling apart. Put the tomatoes cut side down into the hot bacon grease, let cook for three to four minutes. Do not turn the tomatoes over; the goal is to caramelize one side. Toast the baguettes, and then gently rub with a raw garlic clove (optional). Top the bread with tomatoes and bacon. A fried egg would also be a nice addition."