Breakfast Recipe

Roast tomatoes

Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with 1/2 tablespoon olive oil, a pinch of salt and pepper. Spread cut-side up on a small baking sheet and roast 12–15 minutes until softened and slightly blistered. Remove and set aside.

Prep eggs

Crack 4 eggs into a bowl, add 2 tablespoons milk, 1/2 teaspoon salt and 1/4–1/2 teaspoon black pepper. Whisk gently until combined and slightly frothy.

Cook scramble

Heat a nonstick skillet over medium-low heat. Add 2 tablespoons butter and let it melt, coating the pan. Pour in the egg mixture. Let eggs sit for 10–15 seconds, then using a silicone spatula gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue gently stirring and folding until curds are just set but still moist, about 3–4 minutes total. Remove from heat when slightly underdone; carryover heat will finish them.

Finish and serve

Fold in roasted tomatoes, minced garlic (add with tomatoes so garlic warms but does not burn), and 2 tablespoons chopped basil into the eggs. If using, sprinkle 1/2 cup crumbled feta or grated cheddar and let it soften into the scramble for 30 seconds. Taste and adjust seasoning. Transfer to plates.

Toast bread

While eggs cook, toast 2 slices of sourdough or whole-grain bread until golden and crisp to your liking.

Prepare avocado

Cut the avocado in half, remove pit, and scoop flesh into a bowl. Mash with a fork until chunky-smooth. Stir in 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes and a pinch of salt. Spread the avocado mixture evenly over the warm toast.

Dress greens

In a small bowl, whisk 1 teaspoon red wine vinegar with 1 tablespoon extra virgin olive oil and 1/4 teaspoon salt. Toss the mixed baby greens lightly in the dressing and arrange alongside the toast and scramble.

Brew 1 cup of coffee or tea to your preferred strength. Add 2 tablespoons milk or creamer if desired. Serve hot alongside the breakfast.