TOMATO AND EGGS ALFREDO

"This breakfast sandwich stack includes a toasted English muffin, crisp bacon, a wedge of a tomato/egg omelet, Alfredo sauce and a slice of tomato. It's great for a weekend brunch; if you prefer a scaled-down version for weekdays, use a scrambled egg, fresh tomato slices and some cheese sandwiched between toasted and buttered English muffin halves."

2 large fully ripened fresh tomatoes (about 1 pound)
1/2 teaspoon dried thyme
1/4 teaspoon salt
3/4 cup prepared Alfredo sauce (from a 16-ounce jar)
6 eggs, lightly beaten
1 tablespoon butter
2 English muffins (sandwich size), split and toasted
8 slices bacon (about 8 ounces), cooked until crisp, drained

Core tomatoes, cut 2 thick slices from the center of each tomato; chop and reserve remaining tomato pieces (makes about 1 3/4 cups). Sprinkle thyme and salt on both sides of tomato slices.

Heat Alfredo sauce, following directions; keep warm.

In a bowl, combine eggs and chopped tomatoes.

In a medium skillet, heat butter over medium-low heat. Pour egg-tomato mixture into skillet; cover and cook until eggs are set, about 5 minutes. Cut in quarters.

TO SERVE:
Place a muffin half on 4 serving plates. Top each with 1 tablespoon Alfredo sauce, 2 pieces of the bacon, a quarter of the eggs and 2 tablespoons of the remaining sauce. Place a tomato slice on each serving. Garnish with a sprig of an herb, if desired. Serve immediately.

Makes 4 servings
Source: Florida Tomato Committee