Provençal Smoked Salmon & Herb Scramble with Roasted Tomato Confit Toast

Ingredients

• 5 whole large eggs, room temperature
• 4 oz smoked salmon, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh tarragon, finely chopped
• 1 tbsp fresh chervil, finely chopped
• 3 tbsp extra virgin olive oil, divided
• 2 slices whole grain sourdough bread, thick cut
• 3 oz fresh burrata cheese, room temperature
• 1 whole garlic clove, minced
• 1/2 whole lemon, for zest and juice
• 1/4 tsp sea salt, to taste
• 1/4 tsp freshly cracked black pepper, to taste
• 2 whole thyme sprigs, fresh

Instructions

1. 1

   Preheat oven to 275°F. Toss halved cherry tomatoes with 1 tbsp olive oil, minced garlic, thyme, sea salt, and pepper. Spread on a baking sheet and roast for 20 minutes until slightly shriveled and concentrated in flavor.

2. 2

   While tomatoes roast, toast the sourdough bread slices until golden and crispy on both sides.