This quick and easy goat cheese breakfast toast is ready in 15 minutes and full of summer flavor! Perfect for a quick breakfast on busy weekdays but elegant enough for a weekend brunch. Vegetarian.
Okay. Calling this a recipe might be a bit generous (we're basically telling you how to pile a bunch of stuff on toast) but this goat cheese tomato toast? It's a game-changer. And it's our go-to breakfast (or brunch! or breakfast-for-dinner!) every time those gorgeous summertime tomatoes roll in. (Another favorite: These baked eggs with tomatoes!)
We're keeping things simple here with a thick slice of toasted sourdough (or your favorite crusty bread!) that's topped with some tart, creamy goat cheese, fresh basil and cherry tomatoes, and a perfectly runny egg.
How to make this breakfast
- Toast the sourdough until it's lightly browned and crispy. We used a regular ol' toaster here, but you can also fry the bread up in a bit of butter if you're feeling ambitious.
- Cook the eggs in a pan with a bit of melted butter, then season with salt and pepper.
- Assemble! Spread the toast with goat cheese, add an egg, then top with tomatoes and a bit of fresh basil.
This is a fork-and-knife breakfast: It’s definitely on the messier side, so you won’t want to pick it up like a piece of regular toast!
Riffs and Substitutions
How to dress up this recipe
This is a very loose recipe - and it's super forgiving! A few of our favorite ways to mix it up:
- Marinate the tomatoes for 10-30 minutes before you assemble the breakfast toasts by combining chopped tomatoes, a drizzle of olive oil, and a pinch of salt in a small bowl. You can also add a squeeze of lemon juice for extra brightness!
- Swap the goat cheese for burrata, Boursin cheese, whipped feta cheese, parsley garlic cream cheese, or whipped goat cheese.
- Add veggies! Use roasted red pepper, grilled corn, fresh avocado, shaved brussels sprouts, or fresh arugula instead of (or in addition to!) the tomatoes here.
- Drizzle these toasts with a bit of balsamic reduction, balsamic glaze, or hot honey.
How to cook the eggs
We used sunny side up eggs in these photos, but you can use any style of egg you like! We love an over easy, over medium, or poached egg here (those runny yolks = pure gold) but these breakfast toasts are also good with over hard or scrambled eggs if you'd prefer them fully cooked.
More Summery Breakfast Recipes
Tomato and Goat Cheese Breakfast Toasts
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Breakfast
- Cuisine: American
- Diet: Vegetarian
This easy goat cheese breakfast toast is ready in no time with plenty of bright summer produce!
- 4 thick slices sourdough bread
- 2 Tablespoons unsalted butter
- 4 eggs
- salt and pepper to taste
- 4 ounces goat cheese, softened room temperature (this makes it easier to spread!)
- 2 cups cherry tomatoes, quartered (about ½ pint)
- ⅓ cup fresh basil, sliced
- 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 nonstick skillet over medium heat. Crack eggs one by one into the saucepan and cook to your desired doneness (depending on the size of your skillet, you may need to work in batches here). 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 a generous layer of goat cheese over each piece of toast. Top with an egg, a handful of tomatoes, and a bit of fresh basil. Add additional salt to taste and serve immediately.
Additions and Substitutions. Use burrata, whipped feta, whipped goat cheese, or Boursin cheese instead of goat cheese. Add roasted red peppers, shaved brussels sprouts, sliced or mashed avocado, or fresh arugula instead of (or in addition to) the tomatoes. Use parsley, cilantro, or dill instead of basil. Add a drizzle of balsamic reduction or hot honey if you like.
Use any style of eggs you like here! We love sunny side up, over easy, or poached eggs (that creamy, runny yolk = pure gold) but these breakfast toasts are also good with scrambled eggs.
This is a very loose recipe: Feel free to eyeball the ingredient amounts and make adjustments to suit your own palate! As written, this recipe adds a generous amount of goat cheese to each toast - dial the exact amount of goat cheese up or down based on your personal preferences and the size of your bread!
We recommend eating this breakfast with a fork and knife (rather than picking it up with your hands, as that can get a bit messy!)
- Serving Size: 1 toast
- Calories: 302
- Sugar: 3.2 g
- Sodium: 1000.4 mg
- Fat: 17.3 g
- Carbohydrates: 20.9 g
- Protein: 16 g
- Cholesterol: 214.3 mg
Keywords: breakfast, brunch, eggs
Well my dear, you've outdone yourself with this one. Does a more Coleyish recipe exist? I don't think it does.