Scrambled Eggs and Sauteed Cherry Tomatoes

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 minutes
  • Cook: 15 minutes

Don't rush these eggs--cooking them slowly keeps them creamy.


2teaspoons olive oil
1 garlic clove, chopped
2cups cherry tomatoes, cut into halves
2sprigs thyme
1/2teaspoon coarse salt, divided
Dash of white pepper
2tablespoons butter
8 eggs
3tablespoons heavy cream
4 thick slices rustic sourdough bread, lightly toasted
Chives, finely chopped for garnish


  1. 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.
  2. 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.
  3. Place a piece of warm toast on 4 individual serving plates. Top with eggs and tomatoes. Sprinkle with chives.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 380
  • Fat 24g
  • Sodium 600mg
  • Carbohydrate 22g
  • Fiber 4g
  • Protein 19g