Eggs usually take center stage at brunch, but this quick breakfast sandwich uses soft, creamy eggs as a spread topped simply with sliced tomatoes. Cooking the eggs low and slow is essential to making this brunch shine—you're looking for a consistency somewhere between custard and mayonnaise. It might seem like a lot of work for scrambled eggs but a little patience and stirring will pay off when you bite into your finished sandwich.
While this would work with toast or an english muffin, there's something about pita that makes this sandwich stand out. The fresh, bright tomatoes, tender eggs, and delicate pita combine for a delightfully satisfying start to your day.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 4 tablespoons butter, divided
- 2 shallots, finely chopped
- 12 eggs, beaten
- 2 tablespoons finely chopped chives
- Kosher salt and freshly ground black pepper
- 4 pitas, split open
- 2 tomatoes, thinly sliced
Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.
Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.