Scrambled Eggs With Soy-Marinated Tomatoes 

Preparation

1. Step 1

   Using a sharp knife, cut the tomatoes into bite-size chunks. Add them with their juices to a large mixing bowl. Add the scallions, sesame oil, agave, soy sauce, ginger and garlic, and toss to combine. Set aside while you scramble the eggs, or cover and place in the fridge to marinate for 30 minutes and up to overnight.

2. Step 2

   In a medium bowl, add the eggs, shredded cheese (if using) and a generous pinch of salt. Poke the yolks to break them, and beat until frothy.

3. Step 3

   Heat a medium skillet over medium. Add the butter to the pan. Once it’s melted, tilt the pan to coat the surface, then add the eggs. Cook, slowly pushing the eggs with a spatula across the bottom of the pan until soft curds form. (For larger curds, stir less frequently.) Continue cooking until the eggs are set but still glossy, about 3 minutes. Remove from the heat immediately and transfer to a serving platter.

4. Step 4

   Pit and cube the avocado, if using, and add it to the bowl with the tomatoes. Spoon the marinated tomatoes and their juices over the eggs, and scoop onto slices of crusty bread to serve.