Follow recipe below for making waffles. Make as many waffles as you have eaters. This recipe is designed to serve two, but make more of everything if you have lots of diners. Set aside waffles as they bake in warm oven, on heated plates or just let them cool. They're wonderful no matter what...BUT: put the butter on as each waffle comes out: 1 Tablespoon butter per waffle. When it begins to melt, spread it around a bit.
Topped each buttered waffle with thick slices of tomato. Sprinkle on sea salt.
While the waffles are baking, fry your eggs, or poach them, if you prefer. To cook sunnyside up eggs, heat dry pan over medium-high heat. When hot add 1 Tablespoon butter and allow to melt, swirling it around to cover the surface of pan. Crack in desired number of eggs. Lightly salt, then cover. Lower heat to medium-low. Check under lid occasionally until all of the white is cooked but the yolk remains runny. Turn off heat.
Transfer hot eggs onto tomatoes, arranging prettily.
Top with blue cheese crumbles and chives. Garnish with nasturtiums.
Where to get the best sheep's milk blue cheese? Trader Joe's has the best price. They also have the lovely Israeli feta. They have several excellent French cheeses to choose from, with, again, the best cheese prices. 🙂