Description

Thick, crusty slices of sourdough topped with luxuriously soft and creamy scrambled eggs, gently cooked in a pot for a custard-like texture. Finished with juicy diced tomatoes and fresh herbs, this breakfast is simple yet indulgent.

Ingredients

Units Scale

Sourdough Toast:

4 slices fresh sourdough bread

Creamy Scrambled Eggs:

6 large eggs
1/4 cup heavy cream (or milk)
2 tablespoons unsalted butter
Salt and pepper, to taste
1/2 cup diced fresh tomatoes
2 tablespoons fresh chives or parsley, chopped

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Instructions

Prepare Egg Mixture: Crack eggs into a medium mixing bowl, add cream, and whisk until fully combined.
Cook Eggs: Place a medium saucepan over low heat, melt butter, pour in egg mixture, and stir continuously with a silicone spatula, cooking slowly for 8–10 minutes until eggs are soft, creamy, and slightly custardy.
Prepare Toast: Toast sourdough slices to desired crispness.
Assemble: Spoon creamy eggs evenly over the toast, top with diced tomatoes, sprinkle with fresh herbs, and season with salt and pepper.
Serve: Serve immediately while warm.

Nutrition

Serving Size: 1 serving
Calories: 285 kcal
Sugar: 2g
Sodium: 355mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 11g
Cholesterol: 290mg