This was a spur-of-the-moment breakfast decision because I have way too many garden-fresh cherry tomatoes. (A good problem to have.) I loved the fresh tomatoes and mozzarella with the rich egg, and then the herbs gave it a ton of flavor. I hope you enjoy as well!
Fresh Mozzarella (marinated in herbs, if you can get it)
Fresh Thyme and other herbs
Preheat the oven to 400°F. Toss the cherry tomatoes in olive oil, pepper and salt. Cook them in the oven on a baking sheet until they are wrinkled and are just starting to turn brown (5-10 minutes usually).
Cut a 8-inch piece of baguette and then cut it in half lengthwise. Brush some olive oil on it and top it with diced garlic – I used one large garlic clove for two servings. Salt generously. (In full disclosure, my mozzarella was marinated in herbs and I used the herb olive oil on the bread. If you can do this, I would highly advise it. If not, skip it, or sprinkle some dried herbs on.)
Toast the bread for a few minutes until its nice and golden. Turn off the oven. Top the bread with the mozzarella, loosely cover the bread with aluminum foil and put it in the oven (which is turned off) until the mozzarella melts and is gooey and delicious looking.
Top the bread with the roasted cherry tomatoes, a sunny-side-up egg, and some fresh thyme.