Sometimes, after a long day, I just can’t bring myself to cook a real meal. That doesn’t mean I can’t still have a quick, delicious, balanced dinner full of seasonal produce. Eggs are my go-to for easy dinner nights and I never seem to tire of them, especially if they are fresh and local. On this particular night I toasted half of a Metropolitan millet muffin (just a tad sweet) and smeared it with butter and topped it with a local egg fried with just a few slices of hot pepper. In the last few minutes of frying, I threw in a big handful of miniature heirloom tomatoes, until just a few burst. Sea salt. Steamed green beans on the side. Perfect.
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