Quick Skillet Eggs on Toast with Cherry Tomatoes

Crispy buttered toast topped with soft scrambled eggs and blistered cherry tomatoes, finished with black pepper and a pinch of chili flakes. A fast, balanced breakfast that lands on the table in under 15 minutes.

By Ekezi · Published 26/09/2026

Preparation

5 minutes

Cooking

8 minutes

Servings

2

Ingredients

• 4 large eggs
• 4 slices sandwich bread
• 1 cup cherry tomatoes
• 2 tablespoons butter, divided
• 2 tablespoons milk or water
• 0.5 teaspoon salt, divided
• 0.25 teaspoon black pepper
• 1 pinch chili flakes (optional)

Steps

1. Toast the bread in a toaster or dry skillet until golden, then butter it lightly and set it on two plates.
2. Halve the cherry tomatoes and heat 1 tablespoon of butter in a nonstick skillet over medium-high heat for 30 seconds.
3. Add the tomatoes cut-side down and cook for 2 to 3 minutes, until blistered and just softened, then slide them onto a plate.
4. Crack the eggs into a bowl, add the milk, 1/4 teaspoon salt, and the black pepper, and beat with a fork until uniform.
5. Wipe the skillet, add the remaining 1 tablespoon butter over medium-low heat, and pour in the eggs.
6. Stir slowly with a spatula for 2 to 3 minutes, pulling the curds from the edges, and remove the pan from the heat while the eggs still look slightly glossy.
7. Season the eggs with the remaining 1/4 teaspoon salt, pile them onto the toast, spoon the tomatoes over the top, and finish with chili flakes if you like.

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