Ingredients

• 5 eggs
• 3 egg whites
• leaves from 4 sprigs fresh thyme
• 2 tablespoons milk
• kosher salt and freshly ground black pepper, to taste
• 1/4 cup + 1 tablespoon goat cheese, divided
• 1 teaspoon extra-virgin olive oil
• 3 green onions, sliced on diagonal
• 1 garlic clove, minced
• 2 heirloom tomatoes and a few cherry tomatoes, the more colorful the better!
• 6 slices cooked bacon, cut into 1/2” pieces
• 1 bunch basil, half julienned, half whole leaves

Instructions

1. Preheat broiler. In a medium bowl, whisk together eggs, whites, thyme, julienned basil, milk, salt, pepper, and 1/4 cup goat cheese. Set aside.
2. In a large cast-iron or nonstick skillet, heat olive oil over medium heat. Sauté onions and garlic for about 1 minute until it becomes fragrant, then add egg mixture.
3. Use a spatula to gently lift edges of egg and allow runny part to make contact with the pan. When the edges start to feel set, add tomato slices in concentric circles, top with bacon and remaining tablespoon of goat cheese.
4. Place under broiler and let cook until puffy and golden brown. Serve warm or at room temperature, topped with torn basil leaves.