Blistered Heirloom Tomato Soft-Scramble Toasts with Basil

Blistering heirloom tomatoes in a hot skillet coaxes out their jammy sweetness, a favorite move in Italian summer cooking. Folded into a soft scramble with basil and piled on sourdough, they turn simple toast into a bright brunch plate.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 425 cal
• 22g protein
• 38g carbs
• 21g fat

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Ingredients

• 8 slices thick-sliced sourdough bread
• 8 large eggs
• 1.5 lb heirloom tomatoes
• 1/2 cup fresh basil leaves
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/4 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/3 cup grated Parmesan cheese

Instructions

1. 1Preheat a large cast-iron skillet over medium-high heat and warm the oven broiler on high with a rack in the upper third.
2. 2Core the heirloom tomatoes and cut them into thick wedges; smash the garlic cloves lightly with the side of a knife.
3. 3Drizzle olive oil into the hot skillet, add the tomato wedges and smashed garlic, and cook undisturbed until the undersides blister and char in spots, about 3 to 4 minutes.
4. 4Flip the tomatoes, season with salt, black pepper, and red pepper flakes, and cook another 2 minutes until they soften and release juices but still hold shape; transfer tomatoes and garlic to a plate and keep warm.
5. 5Wipe the skillet lightly, reduce heat to medium-low, and melt the butter until foaming.
6. 6Crack the eggs into a bowl, add the milk, salt, and whisk just until the yolks and whites combine without becoming frothy.
7. 7Pour the eggs into the skillet and stir slowly with a spatula, pushing from the edges toward the center, until large soft curds form and the eggs are still slightly glossy and custardy, 2 to 3 minutes; remove from heat immediately.
8. 8Meanwhile toast the sourdough slices under the broiler until golden and crisp on both sides, watching closely so they do not burn.
9. 9Arrange two toasts on each plate, pile the soft scramble over them, and top generously with the blistered tomatoes and their pan juices.
10. 10Tear the basil leaves over the top, shower with grated Parmesan, and finish with an extra grind of black pepper.
11. 11Serve at once while the eggs are still creamy and the toast edges stay crunchy against the juicy tomatoes.