Heirloom Tomato & Soft-Scrambled Egg Breakfast Toast

Serves 2 · 10 min prep · 8 min cook

Ingredients

• 2 thick sourdough slices
• 2 medium ripe heirloom tomatoes
• 4 large eggs
• 2 tbsp unsalted butter
• 2 tbsp mayonnaise
• 1/4 cup fresh basil leaves
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tbsp extra-virgin olive oil
• 1 garlic clove

Instructions

1. 1Slice the heirloom tomatoes into thick 1/2-inch rounds and lay them on a plate. Sprinkle lightly with flaky salt and let them sit 5 minutes so their juices start to release.
2. 2Toast the sourdough until deep golden and crisp on the outside but still tender inside. While hot, rub each slice with the cut side of the garlic clove for subtle aroma.
3. 3Spread a thin layer of mayonnaise over each toast; this creates a barrier so the bread stays crisp under the juicy tomatoes.
4. 4Arrange overlapping tomato slices on the toasts, then drizzle with olive oil and crack black pepper over the top. Tear basil leaves and scatter half of them across the tomatoes.
5. 5Melt butter in a nonstick skillet over low heat. Crack the eggs into a bowl, season with salt, and whisk just until the yolks and whites are combined.
6. 6Pour the eggs into the skillet. Using a rubber spatula, stir slowly and constantly, pulling large soft curds from the bottom for 2 to 3 minutes until the eggs are barely set, glossy, and still slightly runny.
7. 7Immediately spoon the soft-scrambled eggs over the tomato toasts. The residual heat will finish cooking them gently.
8. 8Top with the remaining basil, an extra pinch of flaky salt, and serve at once so the toast stays crunchy and the eggs stay creamy.