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Breakfast recipe · from the recipe book

Soft Basil-Chive Tomato Scramble on Toast

Creamy, slow-stirred eggs folded with jammy sautéed tomatoes, fresh basil and green onion, spooned over crisp whole-wheat toast rubbed with garlic.

Soft Basil-Chive Tomato Scramble on Toast

Ingredients

  • 8 large400 gEggsbeaten
  • 3 large99 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2½ medium300 gTomatoesseeded and diced
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup leaves15 gFresh basiltorn
  • 2 cloves6 gGarlichalved
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tbsp14 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • 4 slices128 gWhole-wheat bread4 slices
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: seed and dice the tomato, slice the green onion, tear the basil and halve the garlic cloves.
  2. In a bowl, whisk the egg, egg white, milk, half of the salt and the black pepper until no streaks remain.
  3. Heat half of the olive oil in a nonstick skillet over medium-high heat. Add the tomato and the remaining half of the salt and cook 4 to 5 minutes, until the juices cook off and the tomato turns jammy. Stir in the white parts of the green onion for 1 minute, then move the tomato mixture to a plate and wipe out the skillet.
  4. Toast the bread until crisp, rub each slice with the cut side of the garlic, and brush with the remaining half of the olive oil.
  5. Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and stir slowly with a spatula, pushing curds from the edges, for 4 to 6 minutes until softly set and cooked to 160°F (71°C).
  6. Take the pan off the heat and fold in the tomato mixture, the parmesan, the green tops of the green onion and the basil.
  7. Spoon the scramble over the garlic toast and serve right away.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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