Description
Indulge in the delightful flavors of Tomato Bread Topped with Creamy Scrambled Eggs—a perfect dish that transforms simple ingredients into a culinary masterpiece. This recipe features warm, crusty bread layered with juicy tomatoes and fluffy scrambled eggs, creating a satisfying breakfast or brunch option. Perfect for lazy weekends or busy mornings, this dish is not just delicious but also visually appealing, making it a favorite for any occasion.
Ingredients
Scale
- 4 slices crusty sourdough or ciabatta bread
- 2 ripe heirloom tomatoes, diced
- 4 large fresh eggs
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh basil or chives (optional)
Instructions
- Preheat your oven to 375°F (190°C). Arrange the slices of bread on a baking sheet and toast until golden brown (about 10 minutes).
- In a skillet over medium heat, add olive oil and sauté the diced tomatoes until softened and fragrant.
- Reduce heat to low, add butter to the tomato mixture, then pour in the whisked eggs seasoned with salt and pepper. Stir gently until eggs are just set.
- Top each slice of toasted bread generously with the tomato mixture, then spoon on creamy scrambled eggs. Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 220mg