Heirloom Tomato Breakfast Sandwiches with Soft Scramble & Basil Mayo

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 17g protein
• 32g carbs
• 24g fat
• 5g fiber

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Ingredients

• 2 large heirloom tomatoes
• 6 large eggs
• 4 English muffins
• 1/4 cup mayonnaise
• 1/4 cup fresh basil leaves
• 1 garlic clove
• 2 tbsp butter
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp flaky sea salt
• 1 tsp olive oil

Instructions

1. 1Slice the heirloom tomatoes into thick 1/2-inch rounds and lay them on a plate. Sprinkle lightly with kosher salt and let them sit 5 minutes so excess moisture draws out and flavor concentrates.
2. 2Finely chop the basil and mince the garlic. Stir both into the mayonnaise along with black pepper to make a quick basil mayo; set aside.
3. 3Split and toast the English muffins until golden and crisp on the cut sides. Keep warm.
4. 4Melt butter in a nonstick skillet over medium-low heat. Crack in the eggs and season with salt and pepper.
5. 5Cook the eggs slowly, folding gently with a spatula every 20 seconds so large soft curds form. Remove from heat while still slightly wet and glossy.
6. 6Blot the tomato slices gently with a paper towel. Drizzle lightly with olive oil and finish with flaky sea salt.
7. 7Spread a generous layer of basil mayo on both cut sides of each toasted muffin.
8. 8Pile soft scrambled eggs on the bottom halves, top with two overlapping tomato slices, close the sandwiches, and serve immediately while the muffins are still warm and the tomatoes are juicy.