Tomato Herb Scrambled Eggs

Serves 4 · 10 min prep · 8 min cook

Ingredients

• 2 large ripe late-season tomatoes
• 8 large eggs
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh chives
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 slices crusty bread for serving

Instructions

1. 1Core the tomatoes and cut them into generous half-inch dice so they stay juicy but hold their shape.
2. 2Finely chop the basil and snip the chives; keep them separate so you can add them at different moments.
3. 3Crack the eggs into a bowl, add the salt and a few grinds of pepper, then whisk just until the yolks and whites combine without becoming frothy.
4. 4Warm a 10-inch nonstick skillet over medium-low heat and swirl in the butter and olive oil until the butter foams gently.
5. 5Add the diced tomatoes to the pan and cook for 2 to 3 minutes, stirring once or twice, until they soften slightly and release a little bright juice.
6. 6Pour the whisked eggs over the tomatoes and let them sit undisturbed for 20 seconds so the edges begin to set.
7. 7Using a silicone spatula, push the eggs from the edges toward the center in slow folds, letting uncooked egg flow underneath.
8. 8Continue folding gently for 2 to 3 minutes until the eggs look soft, creamy, and still slightly glossy—remove from heat before they dry out.
9. 9Fold in most of the chopped basil and chives, taste, and adjust seasoning with the remaining salt and pepper.
10. 10Toast the bread slices until golden, then plate the scrambled eggs beside or on top of the toast.
11. 11Scatter the last of the fresh herbs over each serving so the aroma hits first.
12. 12Serve right away while the eggs are still soft and the tomatoes taste sun-ripe and fresh.