Sauteed Red Tomatoes, Summer Squash and Poached Eggs

This time of the year my kitchen is overflowing with produce either locally grown, gathered from my back yard or  Palisades Colorado. 

Palisade is located on the Western Slope of Colorado and is known for the finest produce around. Palisade is also home to over 20 area wineries and the most succulent peaches I've ever tasted.  Sweet and juicy, they are always gobbled up before I can make a cobbler,  pie or my famous Peach Salsa.

Putting my produce into action I often find myself creating the simplest of dishes, allowing the vegetables or fruit to shine all on their own. Not much fuss to cook but filled with luscious flavor.

Fresh red tomatoes, summer squash and a soft poached egg bring me back to earth on those mornings nothing else will do. Add a cup of pipping hot coffee or espresso and I'm relaxed in no time, ready to take on the day. 

Recipe

Sauteed Red Tomatoes, Summer Squash and Poached Eggs

1 medium red or green firm tomato
2-3 summer squash
2 tablespoons butter
poached eggs
flour for dusting tomatoes
salt and pepper to taste

• Using a heavy bottom skillet, melt 1 tablespoon butter on medium heat 
• slice fresh red or green tomatoes cut about 1/4 thickness, dust with all purpose flour and sauteed in butter until browned
• Remove from pan to a paper towel to drain any excess butter and season with salt and pepper. 
• Note: Red tomatoes can get really mushy when cooked this way so try to find some that are fresh picked, nice and firm.  If I have the option, I use green tomatoes. 
• slice squash and saute in remaining butter until brown, salt and pepper to taste

Serve with poached eggs, coffee or tea and enjoy the simple pleasure of this meal.