Very Modified now Don't Go eeewww!! Before You |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I love gross recipes, because they always turn out amazing. So I couldn't wait to try out HeatherFeather's Recipe #2562555. It quickly became a breakfast staple for me, but I ended up modifying it so much I thought it would be better to include this recipe rather than post a horrendously long comment. Still, THANKS HeatherFeather! Ingredients:
1 teaspoon peppercorn |
1 medium tomato, sliced thickly |
1 teaspoon olive oil |
1 slice bread (preferably wholewheat or rye meal) |
1 tablespoon peanut butter |
1 teaspoon olive oil |
1/2 teaspoon salt, if desired |
Directions:
1. Grind your peppercorn with a pestle and mortar. Don't make it very fine, just crush it a little. Trust me, once you start grinding your own pepper, you'll HATE commercial black pepper.
2. Mix the olive oil with your ground pepper. Rub it all over your tomato slices. Leave it in the fridge, preferably overnight.
3. Spread peanut butter on one side of your bread. The thicker, the better.
4. Heat a pan, then grease it with your olive oil. Place your bread, peanut butter side up on the pan to toast it.
5. After about a minute or so, turn over so peanut butter side is down.
6. After about a minute, flip your bread onto a plate (or paper towel), peanut butter side up.
7. Place your tomatoes on your pan. Cook both sides until they're a little browned.
8. Place your cooked tomatoes on the peanut butter side of your bread. Sprinkle a little salt, if desired.
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