Italian Soft-Scramble Toast with Burst Heirloom Tomatoes and Basil

Soft-scrambled eggs are a beloved Italian cafe touch, kept creamy with gentle heat and a splash of cream. Here they crown crisp toast with garlicky burst heirloom tomatoes, basil, and a dusting of Parmesan.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 28g carbs
• 24g fat

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Ingredients

• 12 oz cherry or small heirloom tomatoes
• 3 tbsp olive oil
• 2 garlic cloves
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 slices thick-sliced sourdough or ciabatta
• 4 large eggs
• 2 tbsp whole milk or cream
• 1 tbsp unsalted butter
• 1/4 cup fresh basil leaves
• 1/4 cup shaved Parmesan cheese
• pinch red pepper flakes

Instructions

1. 1Heat olive oil in a skillet over medium-high heat. Add the halved or whole small heirloom tomatoes and cook, shaking the pan, until skins blister and some burst, releasing juices, 4 to 6 minutes.
2. 2Add thinly sliced garlic, salt, and black pepper; cook 30 seconds more until fragrant. Remove from heat and keep warm.
3. 3Toast the bread slices until deeply golden and crisp. Drizzle lightly with the remaining olive oil while still hot.
4. 4In a bowl, whisk eggs with milk or cream and salt until uniform.
5. 5Melt butter in a nonstick skillet over low-medium heat. Pour in the eggs and cook slowly, stirring constantly with a spatula in gentle folds, until large soft curds form but eggs still look slightly wet, 3 to 4 minutes. Remove from heat; residual heat will finish them.
6. 6Pile soft scrambled eggs onto the toasted bread. Spoon the warm burst tomatoes and their garlicky juices over the eggs.
7. 7Top with torn fresh basil, shaved Parmesan, and red pepper flakes.
8. 8Serve immediately while the toast is still crunchy and the eggs are creamy.