Tomato & Egg Toast
Early Girl Tomato season is the best. I tried growing my own at home and had success two years in a row, but then I got lazy. Luckily, they’re available at the farmers market here in San Francisco in the summer!
Early Girl Tomatoes are so deliciously sweet — they’re one of the few tomatoes that I’m happy to eat completely raw or with a little sprinkle of flaky salt to amp up the tomato flavor even more. On days when I have a bit more time, they also make for great toast toppings, like this tasty breakfast I threw together, again and again.
Tomato and egg toast with a drizzle of chili oil
Tomato & Egg Toast for 1
Ingredients:
1 slice of bread (I prefer sourdough for more surface area)
1 small tomato, sliced into thin layers (Early Girls are the best!)
Kewpie mayo
2 eggs
Kosher salt
Oil to cook eggs (I prefer to use avocado oil, but you can use any fat of your choice)
Optional: chili oil of choice, scallions, flaky salt
Instructions:
Toast your bread and set it aside.
In a small bowl, beat your eggs with a pinch of salt until the yolk and whites are well mixed.
Get your pan on the stove ready at medium-high heat. Drizzle a bit of oil and test if the pan is hot by dipping your spatula in your eggs and then letting a drop fall in the pan. If it sizzles, it’s ready!*
Pour your eggs into the hot pan and turn the heat down to medium-low.
With the pan handle, swirl the egg to coat the surface, then let the sides cook. With your spatula, slowly push the scrambled eggs from the side of the pan to the center as you continue moving the pan so the eggs are cooking wherever they’re hitting the sides — this is the key to creating a soft-cooked scramble that blankets your toast.
Once the eggs are mostly cooked but still runny, turn off the heat and set the pan aside. If you like your eggs more cooked through, you can flip the scramble over so the other side gets completely cooked.
To assemble, drizzle some Kewpie mayo onto your toast and spread it with a knife, or just leave it as is if you don’t have major empty gaps. Layer the tomato on top and then drape your scramble onto the tomato slices.
Finish off your toast with a drizzle of chili oil or a different topping of your choice, and enjoy!
*If you’re using a wood spatula, just put the tip in your pan, and if the oil bubbles around the tip, it is hot enough.
