Toast with Scrambled Eggs and Cherry Tomatoes

https://ninth.recipes/recipes/toast-with-scrambled-eggs-and-cherry-tomatoes

Ingredients

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

Steps

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Footnote

Add a smear of hummus or a sprinkle of feta cheese under the eggs. Rub a raw garlic clove over the toasted bread before buttering it for an incredible aroma.

What makes this dish special?

This dish is a favorite because it elevates humble pantry staples into a cafe-quality brunch. The secret is the "blistered" tomatoes; by cooking them high and fast, their natural sugars caramelize, creating a sweet-and-acidic pop that cuts through the richness of the buttery eggs. It feels indulgent and healthy all at once.