Cheesy Toast with Tomato Butter

Breakfast has never tasted so good as this cheesy tomato with tomato butter! Topped with crispy prosciutto and creamy scrambled eggs, this toast will be the highlight of your morning.

Watch how to make this

Ingredients

• Cherry tomatoes: These small, bite-sized tomatoes are known for their sweet and juicy flavor. You can use grape tomatoes as well.
• Shallot: A type of onion with a milder and sweeter flavor. Roasting them brings out the sweetness, which complements the roasted tomatoes.
• Thyme: A fragrant herb with a subtle, earthy, and lemony flavor. If you can't find thyme, use fresh oregano instead, or use dried thyme.
• Butter: Use good-quality butter for the best results.
• Prosciutto: The thinly sliced dry-cured Italian ham has a rich, salty, slightly sweet flavor.
• Crusty bread: Use high-quality crusty bread such as sourdough or a baguette.
• Gruyere: A nutty, slightly sweet cheese. You can substitute gruyere with almost any other cheese, such as fontina, mozzarella, havarti, or Monterey Jack.
• Chives: These herbs have a mild onion flavor that balances the creamy eggs and savory butter.

Substitutions and variations

• Protein: You can substitute prosciutto with speck, bacon, or ham. You can also omit it for a vegetarian version.
• Gluten-free: Use your favorite gluten-free crusty bread.
• Toppings: Feel free to add more toppings such as crispy shallots, roasted garlic, capers, or roasted peppers.

Recipe

Print Recipe

Cheesy Toast with Tomato Butter

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: sandwich

Servings: 4

Author: Christine Ma

Ingredients

Tomato shallot butter

• 6 ounces cherry tomatoes
• 1 shallot peeled and sliced
• ½ teaspoon fresh thyme
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• ½ cup softened butter at room temperature

Remaining ingredients

• 2 ounces prosciutto
• 4 slices crusty bread
• 4 ounces grated gruyere cheese
• 8 large eggs
• 1 tablespoon butter
• salt and pepper
• 1 tablespoon chopped chives

Instructions

• Preheat broiler to high.
• Lay cherry tomatoes and shallots in a baking sheet in an even layer. Broil for 12-15 minutes or until charred and tomatoes are softened. Let cool.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Lay prosciutto on prepared baking sheet and bake until crispy, about 7-8 minutes. Remove from oven and break prosciutto into small chunks. Set aside.
• Combine tomatoes and shallots with thyme, salt, and red pepper flakes in a food processor. Puree until smooth. Add butter and mix until well combined.
• Spread tomato butter on sliced bread and top with gruyere cheese. Transfer to a baking sheet and bake for 3-4 minutes or until cheese is melted.
• Meanwhile, make scrambled eggs. Beat eggs in a large bowl and heat 1 tablespoon butter in a large saute pan over medium heat. Pour eggs and cook until desired degree of doneness. Season with salt and pepper and remove from heat.
• Remove toast from the oven and top with scrambled eggs. Sprinkle crispy prosciutto on top followed by chopped chives. Serve immediately.

Notes

This recipe makes about 1 cup tomato butter. Chill the remaining butter for another use.

The tomato shallot butter can be made up to 1 week in advance.

Step-by-step instructions

Step 1: Make tomato butter

Cheesy toast with tomato butter is a delicious and savory breakfast option that can be prepared in just 30 minutes. To start, we'll make the flavorful tomato shallot butter.

Begin by laying cherry tomatoes and sliced shallots on a baking sheet in an even layer. Broil them on high for about 12-15 minutes until the tomatoes are charred and softened. Let them cool down before incorporating them into the butter. You can also roast the tomatoes and shallots the day before.

Now it's time to create the star of the dish - the tomato butter. In a food processor, combine the charred cherry tomatoes and shallots with fresh thyme, salt, and a pinch of red pepper flakes. Puree the mixture until it becomes a smooth paste.

Then, add the softened butter to the food processor and mix everything until it's well combined. This tomato shallot butter is a delightful addition to many dishes, so if you have any leftovers, you can chill it for another use.

We're using a high amount of roasted tomatoes in comparison to the butter, so don't worry if it looks a little chunky. The high moisture from the tomatoes will cause them to look a little separated, but that just means more delicious tomato flavor!

Feel free to make the butter up to 1 week in advance.

Step 2: Bake prosciutto

While the tomatoes and shallots cool, preheat the oven to 400 degrees F and line another baking sheet with parchment paper. On this sheet, lay out the prosciutto slices in a single layer and bake them for 7-8 minutes until they turn crispy.

Once they're done, break the prosciutto into small chunks and set it aside.

Prosciutto is salty already, but when you bake it, the flavors intensify even more. So, although it doesn't look like much, a little goes a long way with this crispy prosciutto.

If you're not a fan of prosciutto, you can also cook bacon for the topping.

Step 3: Assemble toasts

Next, spread the tomato butter generously onto slices of crusty bread and top them with grated gruyere cheese. Transfer the dressed bread to the baking sheet and bake for an additional 3-4 minutes until the cheese melts.

While the toasts are baking, let's prepare the scrambled eggs. Beat the large eggs in a bowl and heat a tablespoon of butter in a large saute pan over medium heat. Pour the beaten eggs into the pan and cook them to your desired degree of doneness. Season the eggs with salt and pepper, then remove the pan from the heat.

As soon as the cheesy toasts are ready, take them out of the oven and top them with the creamy scrambled eggs. Sprinkle that delicious crispy prosciutto and finish with a sprinkle of fresh chives.

This delightful breakfast treat is best served immediately, while the toasts are still warm and the flavors are at their peak. The combination of tangy tomato butter, rich gruyere cheese, fluffy scrambled eggs, and crispy prosciutto creates a wonderful explosion of flavors in every bite. This delectable cheesy toast with tomato butter will surely make your mornings brighter and more satisfying, I know it did for me!

Make-ahead and storage

• Make-ahead: The tomato shallot butter can be made up to 1 week in advance.
• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.

Frequently asked questions

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