In a large, heavy-bottomed stainless steel saucepan, warm the olive oil over medium heat until shimmering. Add the tomatoes and 1/4 teaspoon of salt, cover the pot. Cook, shimmying the pot occasionally to redistribute the tomatoes, until most of the tomatoes are bursting out of their skins and the olive oil is reddish and somewhat saucy, 5 to 7 minutes. Remove the pot from the heat and set aside.
Meanwhile, toast the bread in a toaster until the outsides are lightly golden and crisp. Spread each piece of warm toast generously with goat cheese and set aside.
Crack the eggs into a medium bowl. Add the milk, the remaining 1/4 teaspoon of salt, and a few twists of pepper. Beat the mixture with a whisk until it's thoroughly combined and the mixture is pure yellow.
In a medium skillet, melt the butter over medium-high heat, swirling to coat the pan. Pour in the egg mixture, then use a heat-resistant spatula to scrape the eggs along the bottom and sides of the skillet until they begin to clump and the spatula leaves a trail on the bottom of the skillet, about 1.5 minutes.
Reduce the heat to low and gently fold the eggs over themselves until they are clumpy but still slightly wet, 30 to 60 seconds. Remove the pan from the heat and stir in half of the cherry tomatoes and half of the basil. Season to taste with additional salt and pepper, if necessary.
Divide the scrambled egg mixture evenly on top of the prepared toasts. Top with the remaining tomatoes and basil. Serve immediately.
Source: Love Real Food by Kathryne Taylor (p. 41)