Ingredients
Scale
- 2 Large Eggs: The star of the show. Using fresh, high-quality eggs (free-range if possible) will yield a richer flavor and a more vibrant yellow color in your scramble.
- 2 Slices of Your Favorite Bread: Sourdough, whole wheat, brioche, or even a classic white loaf works beautifully. Choose a sturdy bread that can hold up to the fillings without becoming soggy.
- 1/2 Medium Roma Tomato, thinly sliced: Roma tomatoes are ideal for this sandwich because they are meatier and have a lower water content, preventing a soggy outcome.
- 4–5 Fresh Basil Leaves, chiffonade or torn: Fresh basil is non-negotiable for this recipe. Its sweet, peppery aroma is essential and cannot be replicated by its dried counterpart.
- 1 Tablespoon Milk or Cream: This is the secret to exceptionally creamy and fluffy scrambled eggs. Whole milk, half-and-half, or heavy cream all work wonders.
- 1 Tablespoon Unsalted Butter: Used for cooking the eggs and toasting the bread, butter adds a rich flavor and helps achieve that perfect golden-brown crust.
- Salt, to taste: A pinch of salt enhances all the flavors, from the eggs to the tomatoes.
- Freshly Ground Black Pepper, to taste: A few grinds of black pepper add a subtle, spicy warmth that complements the sweetness of the basil and tomato.
Instructions
- Prepare Your Ingredients (Mise en Place): Begin by washing and thinly slicing your Roma tomato. Set the slices aside. Gently wash and pat dry your fresh basil leaves. You can either stack them, roll them into a tight cylinder, and thinly slice them (a technique called chiffonade) or simply tear them into smaller pieces. This preparation ensures everything is ready to go once you start cooking, which is key to a quick meal.
- Whisk the Eggs: In a small bowl, crack the two large eggs. Add the tablespoon of milk or cream, a pinch of salt, and a few grinds of black pepper. Whisk vigorously with a fork or a small whisk for about 30 seconds. You want to incorporate air into the mixture and ensure the yolks and whites are completely combined. The mixture should be a uniform pale yellow with a slightly frothy top.
- Toast the Bread: While your pan heats up, you can toast your bread. You can use a toaster, or for a richer flavor, lightly butter one side of each slice and toast them butter-side-down in a separate skillet or on a griddle until golden brown and crisp. The buttery toast provides a fantastic texture and flavor foundation.
- Cook the Eggs: Melt the tablespoon of butter in a non-stick skillet over medium-low heat. It’s crucial to use medium-low heat to prevent the eggs from becoming tough and rubbery. Once the butter is melted and lightly bubbling, pour in the whisked egg mixture.
- Scramble to Perfection: Let the eggs sit undisturbed for about 20-30 seconds, until the edges begin to set. Then, using a rubber spatula, gently push the eggs from the edges toward the center. Continue this gentle pushing and folding motion. This method creates large, soft curds instead of small, dry crumbles.
- Add the Basil: When the eggs are about 80% cooked (they should still look slightly wet and glossy), remove the skillet from the heat. The residual heat will finish the cooking process. Immediately sprinkle in your prepared fresh basil. Gently fold the basil into the eggs. This late addition preserves the basil’s fresh, aromatic flavor.
- Assemble Your Masterpiece: Lay your two slices of toasted bread on a plate. If you didn’t butter them for toasting, you can add a thin layer of butter or mayonnaise now. Place the thinly sliced Roma tomatoes on the bottom slice of bread. Spoon the warm, basil-infused scrambled eggs generously over the tomatoes.
- Serve Immediately: Place the second slice of bread on top, gently press down, and slice the sandwich in half if you desire. Serve immediately to enjoy the contrast of the warm, creamy eggs and the crisp, toasted bread.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g