Heirloom Tomato Soft-Scramble Breakfast Sandwiches

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 4 brioche or potato buns
• 2 large heirloom tomatoes
• 8 large eggs
• 2 tbsp whole milk
• 2 tbsp unsalted butter
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/3 cup fresh basil
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 2 tbsp hot honey
• 1 cup arugula

Instructions

1. 1Slice the heirloom tomatoes into thick 1/2-inch rounds and lay them on a paper towel. Sprinkle lightly with flaky salt and let them sit 5 minutes so excess moisture draws out; this keeps the sandwiches from getting soggy.
2. 2In a small bowl stir together mayonnaise and Dijon until smooth; set the spread aside.
3. 3Whisk the eggs with the milk, salt, and black pepper until just blended—no froth needed.
4. 4Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing gently with a spatula every 20 seconds to form soft, creamy curds. Remove from heat while still slightly glossy; residual heat finishes them.
5. 5Split and lightly toast the buns cut-side down in the same skillet or a toaster until golden.
6. 6Spread the mayo-Dijon mixture on both cut sides of each bun. Layer arugula on the bottom half, then two tomato slices, a generous spoonful of soft scramble, and torn basil leaves.
7. 7Drizzle a thin ribbon of hot honey over the eggs for sweet heat, then cap with the top bun and press gently.
8. 8Serve at once while the eggs are still custardy and the tomatoes are juicy-peak late-August flavor. These assemble in under 15 minutes for rushed school mornings.