Tomato Herb Scramble on Toast

American breakfasts love a good scramble, and this one leans hard into late-season tomatoes and fresh herbs. Soft eggs meet garlicky tomatoes on crisp sourdough, finished with feta and chives for a bright, produce-forward start.

Serves 2 · 12 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 22g protein
• 28g carbs
• 21g fat
• 3.6g fiber

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Ingredients

• 2 medium ripe late-season tomatoes
• 4 large eggs
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1 small garlic clove
• 8 fresh basil leaves
• 2 tbsp chopped fresh chives
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 thick sourdough bread slices
• 1/4 cup crumbled feta
• pinch red pepper flakes

Instructions

1. 1Dice the tomatoes into small pieces and place them in a colander set over a bowl. Sprinkle lightly with salt and let drain for 5 minutes while you prep the rest so excess liquid runs off.
2. 2Crack the eggs into a bowl, add salt and pepper, and beat with a fork until just combined and slightly frothy. Finely mince the garlic and roughly tear the basil.
3. 3Toast the sourdough slices until deep golden and crisp on the edges. Keep warm.
4. 4Heat a nonstick skillet over medium heat. Add the butter and olive oil. When the butter foams, add the minced garlic and cook just until fragrant, about 30 seconds.
5. 5Add the drained tomatoes and cook, stirring gently, until they soften and release a little juice but still hold shape, 2 to 3 minutes.
6. 6Pour the beaten eggs into the pan. Let them sit undisturbed for 15 seconds, then push and fold slowly with a spatula, creating soft curds.
7. 7When the eggs are mostly set but still glossy and slightly wet, fold in the torn basil and chives. Remove from heat immediately so they stay creamy.
8. 8Place each toast on a plate. Spoon the tomato-herb scramble over the top, letting some juices soak in.
9. 9Scatter crumbled feta and red pepper flakes over each serving. Eat right away while the toast is still crunchy underneath the soft scramble.