Cherry Tomato Scrambled Eggs

Place the 200g cherry tomatoes on the acacia wood cutting board. Use the paring knife to cut the largest cherry tomatoes in half lengthwise, leaving smaller tomatoes whole. Lightly smash the single small garlic clove with the flat side of the paring knife, peel off the papery skin, and set it aside with the tomatoes. Gather loose tomato stems and garlic peel into a small scrap pile on the corner of the cutting board for easy cleanup.

Crack all 4 large eggs into the clear glass mixing bowl. Add 1/4 tsp fine sea salt and 1/8 tsp cracked black pepper, measured with the stainless steel measuring spoons. Use the pale yellow silicone whisk to beat the eggs for 30-45 seconds, until yolks and whites are fully combined with no streaks of clear white remaining, and the surface has a light layer of tiny bubbles. Do not over-whisk, as excess air creates tough, spongy eggs.

Place the 20cm non-stick frying pan over medium-low heat (325°F / 160°C). Add 1 tsp olive oil and the smashed garlic clove. Sauté for 30 seconds, stirring once with the silicone spatula, until the garlic is fragrant and just starting to turn pale golden. Do not let the garlic turn dark brown, as this will make it bitter.

Add all prepped whole and halved cherry tomatoes to the pan with the garlic. Stir gently with the silicone spatula to coat the tomatoes in oil. Cook for 3 minutes over medium-low heat, stirring occasionally, until whole tomatoes are lightly blistered and starting to split, and halved tomatoes have released their sweet, pale red juice. Use the spatula to lift the softened garlic clove from the pan and discard it.

Reduce heat to low (275°F / 135°C). Add the 1 tbsp cube of unsalted butter to the pan with the tomatoes, stirring until it fully melts and coats the pan surface, about 20 seconds. Slowly pour all of the beaten eggs into the pan, allowing them to spread evenly around the tomatoes.

Use the silicone spatula to push cooked egg edges from the pan sides toward the center every 10-15 seconds, tilting the pan to let uncooked egg flow into the empty gaps. Cook for 2-3 minutes total, until eggs are 80% set, with soft, large curds and slightly runny patches. The eggs will continue to cook from residual heat after removal from heat; do not stir constantly or cook over high heat, as this creates tough, dry curds.

Turn off the heat. Immediately slide the scrambled eggs and tomatoes from the pan onto the matte off-white ceramic dinner plate. Tear 3-4 fresh basil leaves and scatter them over the top, then finish with a pinch of flaky sea salt and a light twist of black pepper. Serve immediately while warm.