If you haven't used ghee, this easy breakfast toast is a great place to start. Its mellow, nutty flavor offsets the bright flavor of the herbs and adds a touch of decadence to your weekday breakfast. Once opened, a jar of ghee will keep in your pantry for at least 3 months and you can use it in the same way you use melted butter.
Lightly toast the bread. Melt the butter or ghee in a medium nonstick skillet over medium-low heat. Brush the top of each piece of toast lightly with the melted butter or ghee.
Break the eggs into a medium bowl and season with 1/2 teaspoon salt. Beat well with a fork. Stir in the cilantro, parsley and scallions. Add the eggs to the remaining butter in the skillet over medium-low heat and cook, stirring, until set to your liking, 2 to 3 minutes for soft-set eggs.
Put 2 slices of toast on 2 plates. Top each toast with a slice of tomato. Top with the eggs. Drizzle with the Hot Pepper Sauce and serve.
Hot Pepper Sauce:
Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil. Makes about 1 1/4 cups.