Egg Toast
Egg toast is one of those breakfast recipes that always hits the spot. It’s quick, filling, and gives you a good mix of protein, carbs, and veggies in one bite. I like how this egg toast recipe uses sourdough because the crust stays firm even after soaking up the eggs. You get a crisp edge, a soft center, and a cheesy top that tastes so good. This is the kind of breakfast you can make on busy mornings or slow weekends when you want something warm and savory without a lot of effort. It’s simple, customizable, and always satisfying.
Equipment
- 1 Oven
Ingredients
- 2 sourdough toasts
- 3 eggs
- Salt and black pepper to taste
- Cherry tomatoes cubed
- Red onion cubed
- Parsley chopped
- Bacon crumbled
- Ketchup
- Mozzarella cheese shredded
Instructions
Prep the egg base
- Whisk the eggs in a bowl.
- Season with salt and black pepper.
- Dip both slices of sourdough into the egg and set them aside. Let them soak a bit because this helps the toast stay moist inside.
Build the topping
- Add the cherry tomatoes, red onion, parsley, and crumbled bacon to the leftover egg in the bowl.
- Mix until everything is coated.
Assemble
- Spread a thin layer of ketchup on top of the soaked toast.
- Sprinkle a little shredded mozzarella to help everything bind.
- Add the egg-and-vegetable mixture on top of each toast.
- Sprinkle more cheese on top to help create that crispy layer.
Bake
- Toast in the oven at 375°F for about 15 minutes until the edges crisp up.
- Broil for 5 minutes to form a browned cheese crust.
- Keep an eye on it so the cheese doesn’t burn.
- Garnish with parsley and serve warm.