Ingredients
- 1 tablespoon unsalted butter
- 1 large ripe tomato – sliced into 6 slices, each just under 1 centimeter thick
- 4 large eggs
- 1 tablespoon whole milk or half and half
- green onions – for garnish
- toasted sesame oil
- sea salt flakes
- coarse ground black pepper
Instructions
- Melt the butter in a 10-inch skillet on medium heat.
- In a large bowl, whisk together the eggs and milk. Set aside.
- Add in the tomato slices, arranging them evenly across the pan. Fry for about 1 minute. Gently flip each tomato slice over. Try your best to keep the tomato slices in their original shape. The slices should cover the bottom of the pan.
- Gently pour the eggs onto the pan. The eggs should just about cover the tomato slices, with some peeking out.
- Cover the pan and cook for about 4 minutes, until the eggs are set. The eggs will get puffy as they cook. To check if the eggs are done, open the lid and gently wiggle the pan around. If the eggs still wiggle a lot, they are not yet set.
- Top with green onions, sesame oil, black pepper and salt. Enjoy immediately.
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