Eggs and whatnot

First, I cooked some damn good eggs today with a tomato compote of sorts.

Tomato compote was very simple. I cut up about 12 small cherry tomatoes and de-seeded them. Next I took half of a yellow heirloom and de-seeded it and cut it up as well. I added about 3 cloves of garlic and tossed them in a small sautee pan, added about 1/2 teaspoon of EVOO, a pinch of salt and pepper and let it simmer for about 25 minutes.

Next I chopped up some fresh basil and added it to my eggs-- scrambled them up and topped them with the compote. Rustic Italian breakfast of sorts. (for lunch)

It was also very pretty (I of course didn't take any pictures) but the basil and the tomatoes make it a colorful meal. I think what woud have gone nicely with this would have been some maple syrup sweetened grits. I suppose everything can't always be perfect.