Scrambled Egg and Tomato Toast

Ingredients

• 2 thick slices sourdough bread
• 2 tablespoons unsalted butter
• 4 large eggs, room temperature
• 2 medium vine-ripened tomatoes, diced
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon chopped fresh chives

Method

1. 1Toast the sourdough slices until deep brown and rigid throughout.
2. 2Heat the olive oil in a nonstick skillet over medium heat.
3. 3Add the diced tomatoes and cook for 4 minutes until they release their liquid and soften.
4. 4Whisk the eggs in a small bowl until the yolks and whites are fully integrated.
5. 5Lower the skillet heat to medium-low and stir in the butter until melted.
6. 6Pour the eggs into the skillet with the tomatoes.
7. 7Stir continuously with a rubber spatula for 3 minutes until the eggs are thick and soft-set.
8. 8Spoon the mixture over the toast and finish with salt, pepper, and chives.

Nutrition per serving