Toast with Scrambled Eggs and Cherry Tomatoes Recipe

4 large eggs

2 sliced sourdough bread

1 cup cherry tomatoes

1 tablespoon unsalted butter

1 tablespoon heavy cream

1 tablespoon olive oil

1 tablespoon salt

1 tablespoon cracked black pepper

1 pinch red pepper flakes

Heat the olive oil in a small skillet over medium-high heat. Add the whole cherry tomatoes. Cook for 4–5 minutes, shaking the pan occasionally, until the skins begin to wrinkle and brown. Season with a pinch of salt and set aside.

While the tomatoes cook, toast your bread until deeply golden. Butter it immediately so the butter soaks into the crumb.

Crack the eggs into a bowl, add the cream (if using), and a pinch of salt. Whisk vigorously until no streaks of white remain.

Melt 1 tbsp of butter in a non-stick skillet over medium-low heat. Pour in the eggs. Let them sit for 20 seconds, then use a silicone spatula to gently push the eggs from the edges to the center. Continue moving them slowly until they look like soft ribbons. Remove the eggs from the heat when they still look slightly "wet"—the residual heat will finish cooking them on the plate.

Pile the soft scrambled eggs onto the buttered toast. Top with a generous heap of the blistered tomatoes.

Top with cracked black pepper and red pepper flakes for a little kick.