Break the eggs in a bowl and whisk only a couple of times. Put the butter in a pan on high heat. When the butter is sizzling, add the eggs and with a whisk, stir them until they are almost cooked. Turn off the heat and with a spatula or wooden spoon, quickly transfer the scrambled eggs to a plate. Sprinkle with salt and pepper, add parsley or cheese for extra flavor.
For the heart shaped tomatoes, I used a pairing knife, cut a tomato in half and slowly carved out a heart on the back sides. It doesn't have to be perfect, you can finish them off by using small scissors, it helps cut away the imperfections.