Heirloom Tomato & Soft-Scrambled Egg Breakfast Sandwiches

Serves 4 · 10 min prep · 10 min cook

Estimate for one serving

• 390 cal
• 19g protein
• 28g carbs
• 23g fat
• 3g fiber

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Ingredients

• 2 large heirloom tomatoes
• 6 large eggs
• 4 English muffins
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp butter
• 12 fresh basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 4 sharp white cheddar slices
• 1 tsp everything bagel seasoning

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and season both sides lightly with salt and pepper; let them sit on a plate so excess liquid weeps out.
2. 2Split and toast the English muffins until deeply golden. Stir mayonnaise with Dijon and garlic powder for a quick spread.
3. 3Melt butter in a nonstick skillet over medium-low heat. Whisk the eggs with salt until uniform. Pour in and cook slowly, stirring constantly with a spatula to form small, creamy curds; pull from heat while still slightly wet, about 3 to 4 minutes.
4. 4Spread the mayo mixture on both cut sides of each toasted muffin. Layer a cheddar slice on the bottom half so residual heat begins to soften it.
5. 5Blot the tomato slices gently with a paper towel, then stack two thick slices on the cheese. Sprinkle lightly with everything bagel seasoning.
6. 6Pile soft-scrambled eggs over the tomatoes, tuck in fresh basil leaves, and cap with the muffin top. Press gently.
7. 7Serve immediately while the eggs are still custardy and the tomatoes taste bright and peak-season juicy.