Everyone seems covered up with fresh, ripe garden tomatoes this time of year. People are canning tomatoes, slicing and chopping tomatoes, using tomatoes in everything from salsas to sauces.

Now is the best season of the year for tomatoes. They are succulent, slightly sweet and perfect for many applications.

One thinks often of tomato sandwiches for lunch, tomato pies for dinner and tomatoes in salads. When they are perfectly ripe, tomatoes need very little adornment or additions.

A favorite in my house is a plate of thick-sliced tomatoes with a bit of crumbled bacon, blue cheese or chopped red onions scattered on top. This makes for a pretty addition to any table and takes seconds to prepare. If you have tomatoes of various colors, it makes for an eye-popping and interesting platter.

One of the best applications is tomatoes for breakfast.

In Europe, grilled tomatoes are often a breakfast staple, especially in the late summer when gardens are full of the red, luscious gems.

Grilling tomatoes is an easy addition to a breakfast or brunch platter. You can just slice tomatoes in half and put them cut side down in a hot skillet. Let them sit for a minute or two, until they get a bit browned, turn them over and let them heat through. You can add salt and pepper or spices that you like, but most often I just let my guests season them as they like at the table.

If you are short on time and just need to make a quick breakfast, try using tomatoes as part of a breakfast sandwich.

My favorite upgrade to the traditionally fried egg sandwich or “McMuffin” style sandwich is a generous helping of chopped or sliced tomato and some crisp bacon.

Try making these for your next breakfast at home and I am sure you won’t be disappointed!

Fried Egg Sandwiches

4 bulky rolls, English muffins or hamburger buns
softened butter
4 slices high-quality ham about the same diameter as the rolls
4 slices ripe tomatoes, or 1 cup of halved cherry tomatoes
4 eggs
4-8 slices crisply cooked bacon

Sliced the rolls in half and butter them. Toast them (buttered side up) under the broiler or in a toaster oven until they are golden brown. Set them aside on a platter. Put the ham slices under the same broiler or in the toaster oven for a few minutes while you fry the eggs in a little butter in a hot skillet. Assemble the sandwiches by putting the ham on the bottom of each roll, then sliding an egg on top. Sprinkle the egg with a little salt and pepper. On the top half of each roll, arrange the tomatoes and top them with bacon. Serve and enjoy immediately!