Ingredients:

  • 2 medium ripe tomatoes (Roma or Vine), halved or thickly sliced
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt and Black Pepper to taste
  • 4 large eggs
  • 1 tablespoon whole milk or cream
  • 1 tablespoon fresh chives, finely chopped
  • 4 thick slices of Sourdough or Crusty Bread
  • 4 ounces freshly grated Sharp Cheddar Cheese
  • 2 tablespoons Mayonnaise (or Softened Butter) for grilling exterior

Instructions:

  1. Gently sauté the sliced tomatoes in butter in a medium skillet over medium heat until softened and slightly caramelised (about 5-7 minutes). Season well with salt, pepper, and garlic powder/oregano. Remove tomatoes and set aside.
  2. Wipe the skillet clean. Whisk the eggs with milk, salt, and pepper. Pour into the skillet over low-medium heat. Cook gently, stirring constantly, until soft curds form—do not overcook! Stir in half of the chives just before removing from heat.
  3. Assemble the Melts: Lay out the four slices of bread. On two slices, evenly layer half of the scrambled eggs, followed by half of the sautéed tomatoes, and top generously with the grated Cheddar. Cap with the remaining two slices of bread.
  4. Lightly spread the outside surfaces of the assembled sandwiches (top and bottom of each melt) with a thin, even layer of mayonnaise or softened butter.
  5. Heat a large skillet or griddle pan over medium heat. Place the melts in the pan. Cook for 3–4 minutes per side until the bread is deeply golden brown and the cheese is thoroughly melted.
  6. Press down gently with a spatula halfway through cooking each side to ensure good contact and a satisfying 'melt.' Slice in half diagonally and garnish with remaining fresh chives before serving immediately.