Chef Tom Fleming from Crossroads Diner returns to Good Day to share what he does on those busy school nights – he hunts around the fridge to feed his hangry family of four.
Breakfast for Dinner
1 pint marinara sauce
Chopped olives to taste, roughly tablespoon
Capers to taste, roughly tablespoon
1 pint cherry tomato
1 small bunch green onions chopped fine
3 cups arugula
1 tablespoon (or more if you like) shredded cheese (white cheddar preferred)
1 small diced tomato for garnish
2 oz. Italian salad dressing
3 oz. Evoo
In medium skillet heat Evoo until hot.
Add tomatoes to skillet and blister. Add olives and capers. Add green onions. Add marinara and bring to simmer.
In a separate smaller pan, add olive oil and drop in two eggs. Heat to medium temp and cook eggs to your choice.
Serve eggs on a plate with sauce and garnish with salad tossed with dressing and sliced avocados and tomatoes.
Sprinkle with shredded cheese.