Heirloom Tomato Breakfast Sandwiches with Soft Scrambled Eggs

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 4 brioche or soft potato buns
• 2 large heirloom tomatoes
• 8 large eggs
• 3 Tbsp unsalted butter
• 1/4 cup mayonnaise
• 3 Tbsp fresh basil pesto
• 4 oz fresh mozzarella, sliced
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 cup baby arugula
• 1 tsp extra-virgin olive oil

Instructions

1. 1Slice the heirloom tomatoes into thick 1/2-inch rounds and lay them on a plate. Sprinkle both sides lightly with flaky sea salt and let them sit 5 minutes so excess moisture beads up; blot gently with a paper towel.
2. 2In a small bowl stir the mayonnaise together with the pesto until smooth and vibrant green. Split the buns and lightly toast the cut sides in a dry skillet or toaster until just golden.
3. 3Melt half the butter in a nonstick skillet over medium-low heat. Crack the eggs into a bowl, season with salt and pepper, and whisk just until the yolks and whites combine—do not overbeat.
4. 4Pour the eggs into the warm buttered pan. Using a silicone spatula, push the eggs slowly from the edges toward the center in long strokes, letting soft curds form. Cook 2 to 3 minutes until barely set and still glossy; remove from heat while they look slightly underdone.
5. 5Spread the pesto mayo generously on both cut sides of each toasted bun. Layer a few arugula leaves on the bottom half, then a slice of fresh mozzarella.
6. 6Add two thick tomato slices, grinding a little black pepper and a tiny drizzle of olive oil over them. Spoon a generous portion of the soft scrambled eggs on top of the tomatoes.
7. 7Cap with the bun top and press gently so the warm eggs melt the mozzarella slightly. Serve right away while the contrast of juicy tomato and creamy eggs is at its peak.
8. 8For grab-and-go school mornings, wrap each sandwich snugly in parchment; the residual heat keeps everything soft without sogging the bun for about 20 minutes.