Tomato Jam Scrambled Egg Brunch Toast

Method

1. Dice the tomatoes into 1 cm cubes and put them in a small 18 cm pan with the sugar, salt and vinegar. Cook over medium heat for 7 min, stirring, until most of the liquid has gone, the mixture looks glossy and a spoon drawn across the bottom leaves a clear trail. Transfer the tomato jam to a bowl.

   Add in this stepRipe medium tomatoes 2Sugar 2 tspSalt (for the jam) 1 pinchRice vinegar 1 tsp

   medium heat

2. Spread softened butter on both sides of the bread. Toast two slices at a time in a 26 cm pan over medium-low heat, about 2 minutes per side, pressing gently until both sides are golden and crisp: 1 batch(es), 4 min in total.

   Add in this stepThick-cut white bread (3 cm slices) 2Butter, softened (for the toast) 20 g

   medium-low heat

3. Beat the eggs with the milk and salt until no white streaks remain. Melt the butter in a 20 cm pan, turn the heat to low heat, pour in the eggs and slowly push them across the bottom in big strokes with a silicone spatula for 3 min. Take the pan off the heat while the eggs still look glossy and slightly runny; the remaining heat will finish them to a creamy texture.

   Add in this stepEggs 4Milk 2 tbspSalt (for the eggs) 2 pinchButter (for the eggs) 10 g

   low heat

4. Pile the scrambled eggs onto the toast and add a generous spoonful of tomato jam in the middle. Sprinkle with sliced spring onion, sesame seeds, chilli flakes and black pepper and eat right away.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tspChilli flakes (optional) to tasteBlack pepper to taste