Soft Scrambled Egg Brunch Toast + Balsamic Vinegar-Tomatoes, Arugula

An easy breakfast idea with perfectly cooked soft scrambled eggs, fresh arugula and sweet cherry tomatoes with balsamic vinegar, all served on a bed of sourdough toast.

Brunch season is HEEERE!

Are you a sweet or savory brunch kinda person? I almost always gravitate toward egg dishes. Eggs are my standby because they’re a) usually in my fridge b) generally nutritious and filling, and c) not overly complicated to make.

But there’s nothing routine about this fancy shmancy breakfast toast on sourdough (or whatever bread you like best). Easy to make in a pinch and so pretty that your guests just might not notice that they’re basically scrambled eggs + a bunch of carefully curated random ingredients on toast. I’ll toast a mimosa to that!

Cherry tomatoes dressed in balsamic vinegar add a briny, sweet kick of flavor to this recipe, while arugula brings a peppery taste and satisfying, bright pop of color to your plate.

*Cherry tomato appreciation moment* ?

The whole dish comes together with a sprinkling of chives and capers, plus one of my favorite seasonings ever: everything bagel seasoning! I could write a whole post about this seasoning, honestly. You can buy it online, at Trader Joe’s, or make it yourself by blending together a few common ingredients that you might already have in your pantry.

There is a lot to love in this recipe, but perhaps nothing more so than the heart of this dish: soft scrambled eggs. You can cook your eggs however you like, but this is my favorite way to eat eggs. I’ve finally nailed the secret to a perfect soft scramble, and I’ll share my secrets with you below!

Loaded breakfast toast is always a nice meal to serve because, like pizza, no utensils needed — just your hands. I am a big fan of foods I can eat with my fingers. Much like a toddler.

Breakfast Toast Ingredients

• Slices of sourdough (or your favorite bread)
• Eggs
• Heavy cream, sour cream, creme fraiche or milk
• Arugula
• Cherry tomatoes
• Balsamic vinegar
• Chives
• Capers
• Everything bagel seasoning
• Olive oil

How To Make Soft Scrambled Eggs

Like I said before, you can use any egg cooking method for this recipe. Maybe you’d like to fry your eggs, poach them, or even do sliced hard- or soft-boiled eggs. I am certain that all of these methods would be delicious!

In my heart, though, the soft scramble reigns supreme. A gooey yolk can be a little much for me in a dish like this, but I feel that hard scrambled eggs lack flavor. Soft scrambled eggs are the perfect compromise. 

These are not the runny, raw-esque, soft scrambled eggs of your nightmares. Believe me. I hate those too. I just can’t get over the raw egg gross-out factor of maybe giving yourself salmonella?

Honestly, the soft scramble is the most complicated part of this dish, and it ain’t even that hard. Just a new technique that takes some getting used to, if you haven’t tried it before. Restaurant-quality eggs are not far away once you learn these tricks.

The rest of this recipe is, well, chopping stuff up and dumping it on bread. That’s my kinda meal right there!

5 Tricks For Perfect Soft Scrambled Eggs

These have the most perfect, delicate egg flavor and are fully cooked, but almost melt in your mouth in the best way possible. The soft texture comes not from undercooking, but from using these tricks:

1. Cook ‘em low n’ slow.

2. Whisk your eggs with a thick dairy product, like heavy cream, sour cream, or creme fraiche. Milk with a little extra olive oil will work in a pinch.

3. DON’T EVEN THINK ABOUT SEASONING IN THE PAN. DON’T DO IT. BACK AWAY FROM THE SALT SHAKER. Salt sucks out the moisture, leaving you with a more rubbery texture that I’m just not a big fan of, personally. Adding pepper to wet eggs can give them a gray-ish, green-ish cast that I’m also not a fan of. Season your eggs at the very end of the cooking process and I think you’ll be a happier camper.

4. Stir often. I try to give soft scrambled eggs my undivided attention, stirring almost constantly. The longer they sit in one spot, the harder and chunkier they’ll be.

5. Overachievers will get extra credit for taking their pans on and off of the hot burner while preparing eggs. I do approximately 30 seconds on the burner, then 30 seconds off the burner, stirring almost constantly when they’re off the heat. This helps to ensure that the eggs cook more evenly because the bottom of the pan doesn’t get too hot. When the bottom is super hot, the egg mixture touching the very bottom of the pan sets more quickly and leads to uneven chunkiness in your eggs.

Why Everything Bagel Seasoning Rocks On This Breakfast Toast

This is some of my favorite stuff ever, and I mostly use it to season my eggs.

Actually, everything bagel seasoning was sort of the inspiration for this recipe! I wanted to make an egg dish that played really well off the flavors of this seasoning. Briny capers and sweet, balsamic vinegar-dressed tomatoes are the most perfect match for everything bagel seasoning.

It’s great to keep in your pantry. I also like to use it on potatoes, chicken and breads, including homemade bagels (I know, duh) and pretzels.

I buy mine from Trader Joe’s, but you can also find it in other stores and online at Amazon or other retailers. You can make it on your own very easily with poppy seeds, sesame seeds, salt, dried garlic and dried onion. Find a recipe for it here from Two Peas & Their Pod.

Breakfast Toast Instructions

Toast your bread in a toaster oven or convection oven. Brush with olive oil for a little extra somethin’ somethin’, if you’re feeling fancy.

Marinate sliced cherry tomatoes in balsamic vinegar and a pinch of sea salt, which will help suck some extra liquid out of your tomatoes.

Place a large pan — preferably nonstick — under low heat. Whisk together your eggs and cream (or cream-like product, like sour cream or creme fraiche), then cook using the soft scramble tricks I’ve outlined above. Pull the pan off of the heat when the eggs are looking like the perfect texture for you.

Layer arugula on toasts and add a little drizzle of olive oil. Add eggs, then tomatoes, then seasonings such as capers, chives and everything bagel seasoning.

And that’s it! Your brunch toasts are ready to hit the table. Serve while eggs are still warm.

More Brunch Ideas

If you’re doing a tapas-style brunch with lots of small plates to share, you might consider serving these beautiful babies alongside some reader favorites: my Shakshuka-inspired baked eggs with goat cheese in tomato sauce skillet; pumpkin spice pancakes that are extra fluffy and moist thanks to a scoop of ricotta; and my family’s long-held, traditional Irish soda bread recipe that can be made with chocolate chips, raisins or other goodies!

They’d also be right at home next to a basket of my chocolate chip zucchini bread muffins, sneakily made with half-whole wheat flour, and a loaf of this crazy-delicious peaches and cream yogurt loaf, which might be my favorite baked good recipe that I’ve written yet.

Looking for something on the lunchy side of brunch? Then OMGasdfghjkl you need to try this salmon salad with asparagus, crispy potatoes and an out-of-this-world refreshing dill-yogurt dressing.

Soft Scrambled Egg Breakfast Toasts With Balsamic Vinegar Tomatoes + Arugula

An easy breakfast idea with perfectly cooked soft scrambled eggs, fresh arugula and sweet cherry tomatoes with balsamic vinegar, all served on a bed of sourdough toast. Look no further for your best healthy breakfast yet!

5 from 1 vote

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Prep Time 15 mins

Cook Time 10 mins

Course Breakfast

Cuisine American

Servings 4 toasts

Ingredients

  

• 4 Sourdough toasts or your favorite bread
• 6 Eggs
• 2 tbsp. Heavy cream sour cream, creme fraiche or milk
• Handful arugula
• 1 cup cherry tomatoes sliced
• 2 tbsp. balsamic vinegar
• Chives for garnish
• Capers for garnish
• Everything Bagel seasoning or Salt and pepper to taste
• Olive oil

Instructions

 

• Toast sourdough in a toaster or in an oven. If using an oven, brush with olive oil for a nice crunch, if desired.
• Marinate tomatoes in balsamic vinegar and a pinch of salt.
• Place a large pan under medium-low heat. Whisk together eggs and cream. Stir eggs frequently to ensure a soft scramble. Pull off of heat when eggs are at your desired level of doneness.
• Place a pinch of arugula on toasts and drizzle with a bit of olive oil, if desired. Layer on eggs, then tomatoes, capers, Everything Bagel seasoning or salt and pepper.

Keyword breakfast toast, brunch recipes, easy breakfast ideas, easy brunch, good breakfast ideas, healthy breakfast, healthy brunch recipes, soft scrambled eggs

More breakfast + brunch ideas:

• Traditional Irish Soda Bread
• Blood Orange Overnight Oats + Chia Seeds
• Kalua Pig Breakfast Burrito
• Pumpkin Spice Ricotta Pancakes
• Healthy Green Smoothie Bowl With Kiwi + Kale
• Baked Eggs Skillet With Goat Cheese In Tomato Sauce
• Toasted Coconut-Macadamia Nut Granola
• Persimmon Tart With Cinnamon + Orange Marmalade
• Pumpkin Spice Latte Bread

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Courtney · Feed the Soul

Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.