You are here: Home » Recipes » Scrambled Eggs and Sauteed Cherry Tomatoes Scrambled Eggs and Sauteed Cherry Tomatoes Recipe by Jon AshtonKitchen Tested Yield 4 servings Prep 5 minutes Cook 15 minutes Creamy eggs get a generous helping of summer flavor. A dash of cream makes them super velvety. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Don't rush these eggs--cooking them slowly keeps them creamy. Ingredients 2 teaspoons olive oil1 garlic clove, chopped2 cups cherry tomatoes, cut into halves2 sprigs thyme1/2 teaspoon coarse salt, divided Dash of white pepper2 tablespoons butter8 eggs3 tablespoons heavy cream4 thick slices rustic sourdough bread, lightly toasted Chives, finely chopped for garnish Instructions Heat oil in sauté pan over medium heat. Add garlic and tomatoes and sauté 5 minutes. Add thyme and sauté 4 minutes. Season with 1/4 teaspoon salt and pepper. Remove thyme sprigs. Place eggs in a bowl and whisk. Place a large, heavy skillet over low heat. Add butter and heat until melted. Add eggs. As eggs begin to set, draw a spatula from the edge of the pan to the center, allowing the uncooked eggs to run onto the surface of the pan. Just before eggs are done, add heavy cream and stir until eggs are creamy, soft and a little lumpy. Season with remaining 1/4 teaspoon salt and white pepper. Place a piece of warm toast on 4 individual serving plates. Top with eggs and tomatoes. Sprinkle with chives. Recipe by Chef Jon Ashton.