Heirloom Tomato Soft-Scramble Toast with Hot Honey Crunch

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 16g protein
• 34g carbs
• 21g fat
• 5g fiber

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Ingredients

• 4 thick sourdough bread slices
• 6 large eggs
• 2 large heirloom tomatoes
• 3 tbsp unsalted butter
• 2 tbsp whole milk
• 1/4 cup fresh basil leaves
• 3 tbsp hot honey
• 3 tbsp toasted pepitas
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 garlic clove

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and lay them on a plate; sprinkle lightly with flaky sea salt and let them sit so juices start to release while you prep everything else.
2. 2Toast the sourdough slices in a toaster or under the broiler until deep golden and crisp on the edges; rub each warm slice lightly with the cut side of the garlic clove.
3. 3Crack the eggs into a bowl, add the milk, and whisk just until the yolks and whites are combined but still a little streaky for the softest scramble.
4. 4Melt most of the butter in a nonstick skillet over medium-low heat until foaming but not browned.
5. 5Pour in the eggs and cook slowly, stirring gently with a silicone spatula and folding from the edges toward the center every 20 seconds until large soft curds form and the eggs still look slightly glossy and underdone.
6. 6Remove the skillet from heat; the residual warmth will finish the eggs to a creamy soft scramble. Season with black pepper.
7. 7Spread a thin swipe of remaining butter on each garlic-rubbed toast, then pile on the soft scrambled eggs.
8. 8Layer the salted heirloom tomato slices over the eggs so they slightly overlap, then tear fresh basil leaves over the top.
9. 9Drizzle generously with hot honey and finish with a scatter of toasted pepitas and an extra pinch of flaky salt.
10. 10Serve immediately while the toast is still crisp and the eggs are warm and creamy.