Cheesy Scrambled Egg & Tomato Sandwich

For the first half of this pandemic, my daily lunch was usually a cheese quesadilla, smothered in salsa and topped with a fried egg. I determined that salsa counts as a serving of vegetables in these trying times.

Now as we’re fully into summer – hello there, July! You snuck up out of nowhere! – I’ve transitioned from that lunch into cheesy scrambled eggs with a side of summer sautéed veggies, such as zucchini, yellow squash, or tomatoes. On those days I need a few extra carbs in my belly, I’ll whip up this adorable little sandwich that is oh – so – satisfying!

Cheesy Scrambled Egg & Tomato Sandwich
Cheesy Scrambled Egg & Tomato Sandwich

Recently, I linked up with the fine folks at NYC Bakery Direct by the Bread Gal Bakery, and NYC-area woman-owned company. Once a wholesale provider to many institutions such as NYU, The Plaza Hotel, and Barclays Center, they are now providing direct – to – customer baked goods! Their simple and slightly sweet brioche buns make a perfect vessel for these savory cheddary eggs, with that thick slice of tomato in the middle providing a juicy bite. (P.S.: Keep an eye out for a full review of the many products I tried from NYC Bakery Direct later next week!)

I have to laugh a little bit at my sudden love of scrambled eggs: I was very adverse to them for, well, roughly the past 30 years. My mom said I used to love them as a kid, but soon became disgusted by them. As with most things with life, adding cheese to them makes them palatable.

(Note – Bread used in this recipe was provided for a partnership with NYC Bakery Direct. All opinions are my own!)

Cheesy Scrambled Egg & Tomato Sandwich

Cheesy Scrambled Egg & Tomato Sandwich


  • 2 eggs
  • 3 ounces cheddar cheese (2 oz. finely shredded [for scrambled eggs), 1 oz. medium shredded [for topping sandwich])
  • Splash of milk (optional, but highly recommended)
  • 1 tablespoon butter (I’ll leave salted or unsalted up to you!)
  • 1 thick slice of tomato
  • Bread of choice (This is great served on a brioche roll, but also excellent on an English muffin!)


1.) In a medium-sized bowl, whisk together eggs, 2 oz. of finely shredded cheddar cheese, and splash of milk until evenly combined.

2.) In a large frying pan, slowly melt butter over medium-low heat. Once melted, add scrambled egg mixture. Allow to sit for 30 seconds, untouched. Using a spatula, slowly stir eggs until curds start to form; keep gently stirring eggs until almost cooked through. Remove from heat, as they will continue to cook from the residual pan heat.

3.) Arrange sandwich on bread as follows: 1/2 of the scrambled eggs, layer of tomato, 1/2 scrambled eggs, and top with the remaining 1 oz. of cheese. Enjoy!

Iced Blueberry Matcha Latte

Iced Blueberry Matcha Latte

If there is one thing I’ve missed while working from home, it’s been my matcha lattes. Call me bougie if you must, but they are my stimulant of choice. Caffeine and I are not simpatico on the whole – and it’s not a good look for me to take a 1/4 Xanax in the middle of a work day to keep my heart from beating out of my chest! (Which may or may not have happened when I tried cold brew on a lark once…*ahem*…) – but the steadier mellower caffeine release that comes with matcha, plus the L-Theanine, I can deal with that.

Iced Blueberry Matcha Latte
Iced Blueberry Matcha Latte

I’ve made an Iced Strawberry Matcha Latte for Seek Satiation before – it’s part of large cache of “retired” recipes that live on in my archives, but may return again one day – but I wanted to try blueberry to change things up a bit. I considered blackberries or raspberries to make a sauce for this latte, but ugh, SEEDS. Even the most thorough sieving tends to yield a few, amiRITE?

Golde Pure Matcha
Golde Pure Matcha

I recently learned about Golde, a Brooklyn-based company that has matcha, wellness drink blends, and some facial masks. The CEO & Co-Founder, Trinity Mouzon Wofford, has really helped craft something special with this company! Speaking for the matcha, it’s wonderfully smooth; for those that might be apprehensive about trying matcha because they’ve heard it’s too grassy, you won’t find that with this blend, so it’d be an excellent introduction if you’re a first time matcha consumer. On a non-Iced Blueberry Matcha Latte note, I also bought their Clean Greens face mask, and my skin has been smooth as a baby’s chubby little thigh since I used it two nights ago. I’m just in love with Golde – and I’m not getting paid to say this, I’m just an instant fan! 😆 – so I hope you will support this Black-owned / woman-owned business, y’all.

Okay, back on track with this sexy latte here…

Iced Blueberry Matcha Latte
Iced Blueberry Matcha Latte – Bless professional baristas that can nicely float the matcha on top before it all trickles down through the milk. One day, ONE DAY, I’ll nail it. Ha!

Iced Blueberry Matcha Latte

(Makes one 8 oz. serving)


Blueberry Sauce:

  • 1/4 cup blueberries, rinsed
  • 1/4 cup water

Matcha Latte:

  • 1 teaspoon matcha powder
  • 2 tablespoons warm water
  • Handful of ice
  • 6 ounces milk of choice

Before We Get Started…

  • Feel free to add a little bit of sugar or sweetener to your blueberry sauce, I just prefer no added sugars.


1.) For the blueberry sauce, add blueberries to a small saucepan over medium heat and stir. Once the berries start to leak or burst, add water in intervals – do not dump in all of the water at once! – and stir, breaking down the berries with the back or a spoon or fork. As sauce starts to thicken, continue adding water and stirring. Once berries are fully broken down and and mixture has reduced / thickened, remove from heat. Pour mixture through a fine sieve over a bowl and press berries through, making sure to leave as much larger berry material behind as possible. Set aside.

2.) In a small bowl, combine matcha and water and mix thoroughly with a matcha whisk; you can use a small baking whisk or a fork, if necessary. Mix until smooth, without clumps. Set aside.

3.) Assemble iced matcha latte by adding blueberry sauce to the bottom of an 10 ounce glass. Add a handful of ice to the glass. Slowly pour in your milk of choice; some of the blueberry sauce might move around or slightly incorporate with the milk, but do not worry, just continue to pour slowly over the ice. Finally, slowly top with matcha…while trying to figure out how professional baristas do such an amazing job keeping the matcha from immediately blending with the milk. Ha! Enjoy!

Blackberry Vanilla Mint Mocktail

I’m not a big drinker of alcohol, but I am an appreciator of a finely crafted cocktail. I am not a big maker of cocktails, because I do not possess the talents to do so, nor…do I want to spend the money on alcohol. Ha! After the first time I made French maracons on my own, I immediately appreciated why they often cost about $3 a pop; this is the same logic as to why I don’t mind paying $18 for someone else to make me a thoughtful cocktail, because I can appreciate the effort that goes into it.

A mocktail though? The concept is a little less intimidating to me. (And a lot cheaper without buying that extra alcohol.)

Blackberry season is fast approaching, and I knew I wanted to incorporate them into my drink. Vanilla and mint always complement each other well, and these two flavors complement blackberries well, so could I have picked a better trifecta?

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This recipe was developed for Yoga by Candace®. Head over to YBC® to check out my original recipe posting there, and be sure to cruise the site for her yoga practices, workouts, and lifestyle tips! If you make this mocktail, tag #YBCEats so we can see it on social media! And if you add a little bit of gin or vodka to this, I won’t be stopping you. 😉

Blackberry Vanilla Mint Mocktail