Marinate the Tomatoes

Begin by cutting the tomatoes into bite-sized pieces and placing them, along with their juices, into a large mixing bowl. Add the chopped scallions, toasted sesame oil, agave syrup or honey, soy sauce, ginger, and garlic. Toss the ingredients together to combine. Set the mixture aside to marinate while you prepare the eggs, or refrigerate for up to 30 minutes or overnight for a more intense flavor infusion.

Prepare the Scrambled Eggs

In a medium bowl, whisk together the eggs, shredded Cheddar (if using), and a generous pinch of salt until frothy. Break the yolks with a fork and ensure the mixture is well combined.

Cook the Eggs

Heat a medium skillet over medium heat and add the butter, allowing it to melt and coat the bottom of the pan. Once the butter is melted, pour the egg mixture into the skillet. Gently stir the eggs with a spatula, pushing them across the pan until soft curds form. For larger curds, stir less frequently. Continue cooking until the eggs are set but still glossy, approximately 3 minutes. Remove from heat immediately and transfer to a serving platter.

Assemble and Serve

Pit and cube the avocado (if desired) and mix it into the marinated tomatoes. Spoon the tomato mixture and its juices over the scrambled eggs. Serve the eggs and marinated tomatoes on slices of crusty toasted bread for a delicious and satisfying dish.