Tomato Egg and Cheese Toasts with Chili Oil

Prep Time 10

Cook Time 4

Servings

1 large or 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
8 eggs
½ tsp kosher salt
2 tbsp butter and/or olive oil
1 cup chopped cilantro and/or scallions
4 large slices bread, toasted
1-2 cups cottage cheese
Sichuan chili oil (amazon link to my favorite)*
*Any chili oil will work. It adds so much flavor, but if you don’t have chili oil, you could just use sriracha or any kind of hot sauce.
Note: ~ you can use your own scrambled egg method, but I’m describing how I like to do it. You could also just top with two fried or boiled eggs and herbs or keep the eggs on the side for a less messy toast.

Lay the tomato slices out on your cutting board. Sprinkle the tomatoes with enough salt to lightly coat and let them sit while you make the rest of the recipe. This will help season the tomatoes and draw out excess liquid to concentrate their flavor. Once it’s time to assemble, use a paper towel to pat off any excess moisture.
In a medium bowl, add the eggs and salt and whisk vigorously until no streaks of egg white remain and the eggs look frothy.
In a large skillet over medium-high heat, add the butter and/or oil. Once the fat is hot and shimmering, pour in the eggs and use a rubber spatula to pull the eggs into the center to form large curds (see video). When the eggs look like they are *almost* cooked through, turn off the heat and mix in the herbs (this is the key to not overcooking eggs).
Add a generous scoop of cottage cheese to your toast and spread it around. Place tomato slices on top. Place the scrambled eggs on top of that. Top the toast with chili oil. Slice in half and devour (keep a napkin nearby)!

Substitutions:

To make vegan, make my vegan ricotta cheese and use that in place of cottage cheese. Skip the eggs and top with scrambled tofu or beans.
To make gluten-free, use a GF bread or serve it over rice.

Store leftover scrambled eggs in an airtight container in the fridge for up to 5 days.