Classic Eggs Recipe

Preheat and prepare tomato

Preheat the oven to 425°F (220°C). Slice the roma tomato in half crosswise. Place cut-side up on a small baking sheet or ovenproof dish.

Drizzle the tomato halves with 1 tsp olive oil, sprinkle 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp dried oregano or thyme if using. Roast in the preheated oven for 12–15 minutes, until the edges are lightly caramelized and the flesh is soft but not collapsed. Remove from oven and keep warm.

While tomato roasts (or in the last 5 minutes), heat a skillet or grill pan over medium-high heat. Butter one side of each sourdough slice with 1 tbsp unsalted butter total (about 1/2 tbsp per slice) or spread as desired.

Toast the sourdough in the hot pan, buttered-side down first, for 1–2 minutes per side until golden and crisp. Alternatively, use a toaster and then spread butter while hot. Keep toast warm in a low oven (200°F / 95°C) if needed.

If desired, lightly drizzle toasted bread with 1 tsp extra virgin olive oil and sprinkle chopped parsley for garnish.

Cook eggs your way — fried (sunny-side or over-easy)

For fried eggs: heat a nonstick skillet over medium-low. Add 1 tbsp unsalted butter and let it melt, swirling to coat. Crack 2 eggs into a small bowl and gently slide into the skillet. Season with 1/2 tsp salt and 1/4–1/2 tsp black pepper. For sunny-side up, cook undisturbed until whites are set and yolks still runny, about 3–4 minutes. For over-easy, cook until whites set, then gently flip and cook 20–30 seconds more for a runny yolk.

Cook eggs your way — scrambled

For scrambled eggs: crack 2 eggs into a bowl, add a pinch of salt and pepper, and beat until just combined. Heat skillet over medium, add 1 tbsp butter and let foam, then pour in eggs. Let sit briefly until edges set, then gently push cooked portions toward the center with a spatula, repeating until softly set but still moist, 2–3 minutes. Remove from heat before fully firming—eggs will finish cooking from residual heat.

To assemble: place toasted sourdough on the plate, top with the cooked eggs. Add roasted tomato halves alongside or on top. Spoon any juices from the roasted tomato over the toast if desired. Finish with a small pat of butter on the hot eggs or toast, a light sprinkle of chopped parsley, and a drizzle of olive oil if using.

Serve immediately while eggs are hot and yolks are runny (if prepared that way).