Roasted Tomato & Soft Scrambled Egg Toast with Parmesan and Basil

To roast tomatoes: Add a pint of cherry or grape tomatoes and 2 roughly chopped cloves of garlic to a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and add fresh rosemary if desired. Bake at 425 F for 25 minutes.

To toast bread: Toast one slice of sourdough bread. This can be done in a toaster or in a pan with a little olive oil. Set aside.

To scramble eggs: In a bowl, scramble 2 eggs. Heat 1/2 tbsp butter in a pan over medium-low heat until melted. Reduce heat to low, add eggs, and let sit untouched for 1 minute. Gently drag the eggs across the pan, cooking low and slow to get them nice and soft. Remove from heat just before they are fully set and immediately transfer to the toasted bread.

Assemble: Top the toast with some of the roasted tomatoes and garlic. Finish with a sprinkle of Parmesan and fresh basil.