Heirloom Tomato & Soft-Scrambled Egg Breakfast Sandwiches

Serves 4 · 12 min prep · 10 min cook

Ingredients

• 2 large heirloom tomatoes
• 6 large eggs
• 4 brioche or potato buns
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/3 cup fresh basil leaves
• 2 tbsp butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 4 sharp white cheddar slices
• 1 cup baby arugula
• 1 tsp everything bagel seasoning

Instructions

1. 1Slice the heirloom tomatoes into thick half-inch rounds, lay them on a paper-towel-lined plate, and sprinkle lightly with salt; let them sit 5 minutes to draw out excess moisture so the sandwiches stay sturdy.
2. 2Stir mayonnaise, Dijon, and garlic powder together in a small bowl for a quick flavored spread.
3. 3Crack the eggs into a bowl, add salt and pepper, and beat just until the yolks and whites are combined but not frothy.
4. 4Melt half the butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing gently with a spatula every 20 seconds, until large soft curds form and the eggs still look slightly glossy, about 3 to 4 minutes.
5. 5Remove the eggs from heat while still creamy; residual heat will finish them.
6. 6Split and lightly toast the buns, then spread the mayo mixture on both cut sides.
7. 7Place a slice of cheddar on each bottom bun so the residual heat starts to melt it.
8. 8Layer two or three tomato slices over the cheese, then pile on a portion of the soft scrambled eggs.
9. 9Top with a small handful of baby arugula and a few torn basil leaves.
10. 10Sprinkle everything bagel seasoning over the eggs, add the top bun, and press gently.
11. 11Serve immediately while the eggs are still soft and the tomatoes are juicy.
12. 12Wrap extras in parchment for grab-and-go mornings; they hold well for about 20 minutes.