Slice the cherry tomatoes in half and finely chop the fresh chives.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and frothy.
Toast the cape seed bread until it is golden brown and firm enough to support the toppings.
Heat the avocado oil in a non-stick skillet over medium-low heat.
Add the cherry tomatoes to the skillet and sauté for 2 minutes until they just begin to blister and release their juices.
Pour the egg mixture into the skillet over the tomatoes.
Use a silicone spatula to gently fold the eggs, moving them from the outer edges toward the center to create soft, silky curds.
Remove the skillet from the heat while the eggs still look slightly wet; the residual heat will finish the cooking process without drying them out.
Spread the low-fat cream cheese in an even layer across the warm toasted cape seed bread.
Mound the scrambled eggs and blistered tomatoes onto the toast and garnish with the fresh chives.