From The Captain's Table: Eastport Sunrise Eggs

By Doug Mills
This week we start a new column "From The Captain's Table" by Doug Mills.  When you spend your days on the waters of Penobscot Bay you need a hearty and tasty fare to keep you going.  They say that breakfast is the most important meal of the day.  My grandfather and great grandfather were both lighthouse keepers on Penobscot Bay.  A hearty breakfast was a must as you mar not get another chance to eat if one of those storms should blow into the Gulf of Maine.

Eastport Sunrise Eggs are a hearty blend filled with protein and flavor to see you through your busy days.



Eastport Sunrise Eggs

Ingredients:

3 Roma or Plum Tomatoes chopped
2 eggs scrambled
1-2 tablespoons of Bacon finely chopped
2 tablespoons of Fresh Basil chopped
1-2 tablespoons of Fresh Rosemary chopped
1 tablespoon of shredded Swiss Cheese
1-2 tablespoons of Extra Virgin Olive Oil

Saute the Tomatoes and Bacon in the E.V.O.O.  over med-high heat till tomatoes are soft.
Add the Basil, Rosemary Swiss Cheese and Eggs scramble together.
Remove from heat when eggs have solidified.
Serve with fresh fruit and a good strong cup of french roast coffee.
Serves two

"May your seas be calm and and your sails filled with the wind of your dreams."