Adapted loosely from barefoot contessa and smitten kitchen
1 pound tomatoes, small heirloom, cherry or grape
4 slices whole wheat bread
1 teaspoon minced onion
1 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper
Hard Boil the Eggs:
In a medium sauce pan, set the eggs at the bottom and cover with water. Place lid on pan and bring water to boil. Once the water is boiling, immediately turn off heat and let eggs sit covered in pan for 10 minutes. After 10 minutes, drain the water in the pan and run cold water over eggs until they have cooled down and you are able to handle them while peeling.
Prepare the crushed croutons:
Preheat oven to 350 degrees F. Tear bread into chunks and mixed sized pieces/crumbs. Spread pieces on a rimmed baking sheet and sprinkle with onion flakes, garlic flakes, salt and pepper. Drizzle olive oil on top (about 2 tablespoons) until croutons are evenly coated...
Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally...
Preheat oven to 400 degrees F.
Cut the tomatoes in half...
Place the tomatoes and egg slices on a plate...
Add croutons and a little parsley. Serve hot or at room temperature...