Tomato & Goat Cheese Breakfast Toasts
Bright, flavorful, and ready in 15 minutes, these Tomato and Goat Cheese Breakfast Toasts feature creamy goat cheese, fresh cherry tomatoes, basil, and perfectly cooked eggs on crisp sourdough. High in protein and fiber, this easy breakfast or brunch option is satisfying, wholesome, and perfect for busy mornings.
Equipment
- 1 Toaster (or oven/toaster oven)
- 1 Large Nonstick Skillet
- 1 spatula
- 1 knife
- 1 cutting board
- Measuring Spoons
Ingredients
- 4 thick slices sourdough bread
- 2 tablespoons unsalted butter
- 4 large eggs
- Salt and pepper to taste
- 4 ounces goat cheese softened at room temperature
- 2 cups cherry tomatoes quartered (about ½ pint)
- ⅓ cup fresh basil thinly sliced
Instructions
- Prepare the Bread for Toasting: Start by selecting thick slices of high-quality sourdough bread. The thickness ensures that the toast can support the toppings without becoming soggy. Lightly toast each slice in a toaster until golden brown and slightly crisp. If you prefer, you can also use a toaster oven or bake the slices in a preheated oven at 375°F (190°C) for about 5–7 minutes. Once toasted, set the bread aside on a plate or cooling rack while you prepare the other components.
- Heat the Skillet and Melt Butter: Place a large nonstick skillet over medium heat. Add the unsalted butter and allow it to melt completely, swirling the pan gently to coat the surface evenly. The butter not only prevents the eggs from sticking but also adds a subtle, rich flavor to the finished dish. Be careful not to let the butter brown or burn; you want it just melted and slightly foamy.
- Cook the Eggs to Perfection: Carefully crack the eggs one at a time into the skillet. Cook the eggs according to your preference sunny side up, over easy, over medium, or even over hard. For sunny side up eggs, cook until the whites are fully set but the yolks remain runny, about 3–4 minutes. Sprinkle lightly with salt and freshly ground black pepper. If your skillet is small, cook the eggs in batches to avoid crowding, ensuring each egg has room to cook evenly.
- Prepare the Goat Cheese Spread: While the eggs are cooking, take the softened goat cheese and stir it lightly with a spoon to ensure it’s creamy and spreadable. This step ensures smooth application on the toast and enhances the flavor. Softened goat cheese spreads easily over the hot toast, creating a creamy base for the eggs and vegetables.
- Quarter the Cherry Tomatoes: Wash the cherry tomatoes thoroughly, removing any stems or blemishes. Using a sharp knife, cut each tomato into quarters. This size is perfect for layering on the toast, giving bursts of juicy sweetness without overwhelming each bite. You can also pat the tomatoes dry with a paper towel to remove excess moisture, which helps prevent sogginess on the toast.
- Slice the Fresh Basil: Rinse fresh basil leaves under cold water, then pat dry. Stack the leaves and slice them into thin ribbons, also called chiffonade. This will release the aromatic oils in the basil and provide an elegant, fresh garnish for the toast.
- Assemble the Toast Base: Take the toasted sourdough slices and spread a generous layer of the softened goat cheese evenly across each piece. The cheese should cover the entire surface, providing a creamy base that will hold the eggs and tomatoes in place. Adjust the amount of goat cheese according to your preference for richness and flavor.
- Layer the Eggs on Toast: Once the eggs are cooked, gently transfer one egg to the center of each slice of toast using a spatula. If the yolk is runny, take care to place the egg gently to avoid breaking it. The egg adds protein and richness, balancing the creaminess of the goat cheese and the freshness of the tomatoes.
- Add Cherry Tomatoes and Basil: Scatter the quartered cherry tomatoes evenly on top of the egg, then sprinkle the sliced fresh basil over the toast. This adds a vibrant color contrast, a burst of flavor, and a refreshing aroma that complements the creamy goat cheese and egg. For extra flavor, you can drizzle a tiny bit of olive oil or a few drops of balsamic reduction at this stage.
- Season and Serve Immediately: Finally, taste and adjust seasoning with a pinch of salt and freshly ground black pepper. Serve the toasts immediately while warm, preferably with a fork and knife, as the combination of runny yolk, soft cheese, and juicy tomatoes can be a little messy to pick up by hand. Enjoy these toasts as a wholesome breakfast, brunch, or even a light lunch packed with protein, fiber, and healthy fats.
Notes
- Cheese Options: Goat cheese is creamy and tangy, but you can substitute with burrata, whipped feta, Boursin, or cream cheese for a different flavor profile. Whipping the cheese with a fork or mixer makes it easier to spread.
- Tomato Variations: Cherry tomatoes are perfect for juiciness, but grape tomatoes or diced Roma tomatoes work well too. Roasting the tomatoes for 5–7 minutes before topping can intensify their sweetness.
- Egg Preferences: This recipe is versatile—sunny side up, over easy, over medium, over hard, or scrambled eggs all work beautifully. Cooking eggs to your desired doneness ensures perfect texture and flavor.
- Bread Choices: Sourdough is recommended for sturdiness and tang, but any thick, crusty bread such as whole grain or ciabatta can be used. Lightly toasting ensures the bread holds up to the toppings.
- Customization: Add extra vegetables like arugula, shaved Brussels sprouts, or roasted red peppers. A drizzle of balsamic glaze, hot honey, or olive oil can elevate flavor further. Adjust cheese and toppings to your personal taste.
