These quick and easy breakfast toasts are perfect for busy weekdays and weekend brunches alike! Ready in 15 minutes and full of summer flavor. Vegetarian.
In a hurry? Click here to jump straight to the recipe!
OMG OMG OMG OMG OMG THESE BREAKFAST TOASTS.
You guys – I’m honestly just telling you how to make toast and then top it with cheese and an egg and some other stuff today.
But can we still count this as a recipe? Because you neeeeeeeed these breakfast toasts in your breakfast life.
I’ve been making this easy basil + tomato + sourdough + runny egg + GOAT CHEESE HELLOOOOOOO toast for breakfast almost every single day for the last two weeks.
I just CAN. NOT. STOP. It’s too simple.
Too perfect.
Too full of summer and tomatoes and goat cheese and did I mention there was sourdough bread under all that goodness?
Now that I’m back from FEAST Portland, I’m back to my regular-ish routine (but don’t worry, because you have approximately 1909690384693467 FEAST-y pictures comin’ atcha over the next few weeks) which means back to email-answering and gym-going and vegetable-eating and BREAKFAST-TOASTING.
I typically make this as a fork-and-knife type situation, but if you’re feeling adventurous you could toast up another piece of sourdough goodness to throw on top and enjoy it sandwich-style.
Feel free to mix up the herbs and tomatoes based on whatever you have on hand – this is a verrrrrry forgiving breakfast, which makes it equally perfect for busy weekday mornings and fancypants weekend brunches alike.
(JUMP ON IT ⬇⬇⬇)
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PinDescription
Easy-yet-elegant breakfast toast with summer produce.
Ingredients
- 4 thick slices sourdough bread
- 2 Tbsp. unsalted butter
- 4 eggs
- salt and pepper to taste
- 4 oz. goat cheese, room temperature
- 2 cups cherry tomatoes, quartered
- 1/3 cup fresh basil, sliced
Instructions
- Toast sourdough (I use the toaster, but you could also bake it or use a toaster oven) until it’s lightly browned. Set aside.
- While sourdough is toasting, melt butter in a large saucepan over medium heat. Crack eggs one by one into the saucepan and cook to your desired doneness. I did sunny side up eggs here, but you could also fry them over easy or over hard depending on your preferences.
- Top eggs with salt and pepper to taste.
- Spread 1 oz. of goat cheese over each piece of toast. Top each toast with an egg, a handful of tomatoes, and a generous pinch of fresh basil. Add additional seasoning to taste and serve immediately.
Notes
You could also add a mashed avocado to your toast. If you’re into that kind of thing.
Nutrition
- Calories: 377
Coley says
September 21, 2016 at 3:59 PMWell my dear, you’ve outdone yourself with this one. Does a more Coleyish recipe exist? I don’t think it does. Also, is that Wide Awake bread I spy??! Can’t wait to get my hands on that when I’m back in Ithaca in a few very short weeks!
Jessie says
September 24, 2016 at 2:34 PMThanks, m’dear! Wegmans bread, actually – my faaaaave. We’ll eat ALL THE BREAD together when we see you! I can’t wait!!