Nothing beats the classic combo of eggs and toast for breakfast—it’s the ultimate comfort food that’s both satisfying and versatile. Whether you’re craving something quick on busy mornings or a leisurely weekend brunch, we’ve gathered 29 delicious recipes to inspire your next meal. From simple scrambles to gourmet creations, get ready to elevate your breakfast game and discover new favorites you’ll love making again and again!
Classic Egg and Avocado Toast
Fusing simplicity with sophistication, the classic egg and avocado toast transforms humble ingredients into a breakfast masterpiece that feels both nourishing and indulgent. With its creamy textures and vibrant flavors, this dish offers a perfect balance of protein-rich satisfaction and fresh, herbal notes. It’s the kind of effortless meal that elevates your morning routine while requiring minimal effort in the kitchen.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1 large slice of sourdough bread (I love the tangy chewiness it provides)
– 1 large egg, preferably at room temperature for even cooking
– ½ ripe avocado, pitted and scooped from its skin
– 1 tablespoon extra virgin olive oil (my go-to for its fruity aroma)
– 1 teaspoon fresh lemon juice, squeezed just before using
– 1 pinch of flaky sea salt, such as Maldon for its delicate crunch
– 1 pinch of freshly ground black pepper, from a mill for maximum flavor
– 1 small handful of microgreens or arugula, for a peppery finish
Instructions
1. Heat a small non-stick skillet over medium heat for 1 minute until warm to the touch.
2. Pour 1 tablespoon of extra virgin olive oil into the skillet, swirling to coat the surface evenly.
3. Crack 1 large egg directly into the skillet, taking care not to break the yolk.
4. Cook the egg for 2–3 minutes until the white is fully set and the edges turn lightly golden.
5. While the egg cooks, toast 1 large slice of sourdough bread in a toaster until crisp and golden brown.
6. Transfer the toasted sourdough to a plate and let it cool slightly for 30 seconds.
7. In a small bowl, mash ½ ripe avocado with 1 teaspoon of fresh lemon juice until smooth but slightly chunky.
8. Spread the mashed avocado evenly over the toasted sourdough bread with a butter knife.
9. Using a spatula, carefully lift the cooked egg from the skillet and place it on top of the avocado layer.
10. Sprinkle 1 pinch of flaky sea salt and 1 pinch of freshly ground black pepper over the egg.
11. Garnish the toast with 1 small handful of microgreens or arugula arranged artfully around the edges.
Buttery avocado melds with the rich, runny yolk to create a luxurious sauce that soaks into the crisp sourdough. The lemon juice cuts through the richness with a bright acidity, while the microgreens add a fresh, peppery contrast. For a creative twist, try topping it with a sprinkle of chili flakes or serving it alongside a simple side salad for a complete meal.
Scrambled Eggs on Sourdough Toast
Perfectly simple yet profoundly satisfying, scrambled eggs on sourdough toast is the quintessential breakfast that feels both rustic and refined. Picture creamy, soft curds of egg nestled atop a slice of tangy, golden-toasted bread—a humble dish elevated by quality ingredients and careful technique. It’s the kind of meal that turns a regular morning into a small, delicious celebration.
Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large eggs, preferably at room temperature for more even cooking
– 2 tablespoons unsalted butter, divided—I always use high-quality butter for its rich flavor
– 2 slices of sourdough bread, about 1/2-inch thick, from a good bakery loaf
– 2 tablespoons whole milk, which adds a lovely creaminess to the eggs
– 1/4 teaspoon kosher salt, plus a pinch more for seasoning
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil, my go-to for toasting the bread to a perfect crisp
Instructions
1. Crack the 4 large eggs into a medium bowl, then add the 2 tablespoons of whole milk, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper.
2. Whisk the egg mixture vigorously with a fork or whisk for about 30 seconds until fully combined and slightly frothy; this incorporates air for fluffier eggs.
3. Heat a non-stick skillet over medium-low heat, then add 1 tablespoon of the unsalted butter, letting it melt completely and foam slightly without browning.
4. Pour the whisked eggs into the skillet and let them sit undisturbed for 20 seconds to set the bottom layer.
5. Using a silicone spatula, gently push the eggs from the edges toward the center, folding them into soft curds; repeat this motion every 15-20 seconds for about 3-4 minutes total until the eggs are just set but still moist and creamy, removing them from the heat a bit early as they’ll continue to cook off the stove—this prevents overcooking.
6. While the eggs cook, heat a separate skillet or toaster over medium heat, then drizzle the 1 tablespoon of extra virgin olive oil and add the 2 slices of sourdough bread.
7. Toast the bread for 2-3 minutes per side until golden brown and crisp on the edges, pressing down lightly with a spatula for even contact.
8. Transfer the toasted sourdough slices to plates, then immediately spread the remaining 1 tablespoon of unsalted butter over the hot bread so it melts into the nooks and crannies.
9. Divide the scrambled eggs evenly over the buttered toast, seasoning with an extra pinch of kosher salt if desired.
Generously spooned over the warm, buttery sourdough, these eggs offer a delightful contrast of textures: the toast provides a sturdy, tangy crunch that gives way to the velvety, soft curds. For a creative twist, top with a sprinkle of fresh herbs like chives or a drizzle of hot sauce to add a bright, spicy note that cuts through the richness. Serve immediately while everything is hot and at its peak, perhaps with a side of ripe avocado or crispy bacon for a heartier meal.
Cheesy Egg and Spinach Toast
A sophisticated yet comforting breakfast emerges when creamy eggs, vibrant spinach, and melted cheese unite atop crisp, golden toast. This Cheesy Egg and Spinach Toast transforms simple ingredients into an elegant morning ritual, perfect for leisurely weekends or a special brunch. With its harmonious balance of textures and flavors, it’s a dish that feels both indulgent and nourishing.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large eggs, preferably at room temperature for even cooking—I find this prevents rubbery textures.
– 1 cup fresh spinach leaves, roughly chopped; baby spinach works beautifully for its tender bite.
– ½ cup shredded sharp cheddar cheese, my go-to for its rich, tangy melt.
– 2 slices thick-cut sourdough bread, toasted to a golden crisp—it holds up well under the toppings.
– 2 tablespoons unsalted butter, divided; extra virgin olive oil can substitute for a lighter touch.
– ¼ teaspoon kosher salt, to enhance the natural flavors without overpowering.
– ⅛ teaspoon freshly ground black pepper, for a subtle warmth.
Instructions
1. Toast the sourdough bread slices in a toaster or under a broiler set to high for 2–3 minutes until golden brown and crisp; set aside on plates.
2. In a medium non-stick skillet, melt 1 tablespoon of butter over medium heat until it bubbles gently, about 30 seconds.
3. Add the chopped spinach to the skillet and sauté for 1–2 minutes until wilted and vibrant green, stirring frequently to prevent burning.
4. Crack the eggs into a small bowl, then pour them over the spinach in the skillet, swirling gently to combine.
5. Cook the egg mixture for 2–3 minutes, stirring occasionally with a spatula until soft curds form but the eggs are still slightly runny.
6. Sprinkle the shredded cheddar cheese evenly over the eggs and spinach, then cover the skillet with a lid for 1 minute to melt the cheese completely.
7. Season the mixture with kosher salt and freshly ground black pepper, stirring once to incorporate.
8. Divide the cheesy egg and spinach mixture evenly between the toasted sourdough slices, piling it high.
9. Melt the remaining 1 tablespoon of butter in the skillet over low heat, then drizzle it lightly over the tops for added richness.
10. Serve immediately while warm and gooey.
Rich, velvety eggs meld with the earthy spinach and sharp cheddar, creating a luscious contrast against the crunchy sourdough base. For a creative twist, top with a sprinkle of red pepper flakes or a drizzle of hot honey to balance the creaminess with a hint of spice or sweetness.
Poached Eggs with Tomato and Basil on Toast
Perfectly poached eggs nestled in a vibrant tomato and basil sauce atop crisp toast offer a delightful balance of simplicity and sophistication for any meal. This elegant dish transforms humble ingredients into a visually stunning and deeply satisfying plate that feels both comforting and refined. With its bright flavors and creamy textures, it’s a versatile favorite that shines for brunch, lunch, or a light dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 4 large eggs (I prefer room temperature eggs here for more consistent poaching)
- 2 medium ripe tomatoes, diced (about 1½ cups—heirloom varieties add wonderful color)
- ¼ cup fresh basil leaves, thinly sliced, plus a few whole leaves for garnish
- 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
- 2 cloves garlic, minced
- 2 slices of artisan bread, such as sourdough or ciabatta
- Salt and freshly ground black pepper
- 1 tablespoon white vinegar (a splash in the poaching water helps the eggs hold their shape)
Instructions
- Heat the extra virgin olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
- Add the minced garlic and sauté until fragrant and lightly golden, about 30 seconds, stirring constantly to prevent burning.
- Tip: Toasting the garlic gently enhances its sweetness without bitterness.
- Stir in the diced tomatoes and cook, stirring occasionally, until they soften and release their juices, about 5–7 minutes.
- Season the tomato mixture with a pinch of salt and a few grinds of black pepper.
- Fold in the sliced basil leaves and remove the skillet from the heat to preserve their fresh flavor.
- While the tomatoes cook, toast the bread slices in a toaster or under a broiler until golden and crisp, about 2–3 minutes.
- Fill a medium saucepan with 3 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat (bubbles should just break the surface).
- Crack one egg into a small bowl, then gently slide it into the simmering water; repeat with the remaining eggs, spacing them apart.
- Tip: Using a bowl first prevents shell fragments and ensures a smooth entry.
- Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny, adjusting the heat to maintain the simmer.
- Remove the poached eggs with a slotted spoon and drain briefly on a paper towel.
- Tip: For a neat presentation, trim any wispy egg whites with kitchen shears.
- Place one toast slice on each plate and spoon the warm tomato-basil mixture evenly over them.
- Top each toast with two poached eggs and garnish with whole basil leaves.
Delight in the contrast of the crisp toast against the velvety poached eggs and juicy tomatoes, where the basil adds a fragrant, herbal lift. Serve it immediately to savor the runny yolks mingling with the sauce, or for a creative twist, sprinkle with crumbled feta or a drizzle of balsamic glaze to elevate the flavors further.
Herbed Omelet Over Rye Toast
Heralding the arrival of a new morning, this herbed omelet over rye toast transforms simple ingredients into a sophisticated breakfast. The delicate, fluffy eggs, generously flecked with fresh herbs, rest atop a slice of hearty, nutty rye, creating a delightful contrast in both texture and flavor. It’s a dish that feels both comforting and elegant, perfect for a leisurely weekend brunch or a quick yet refined weekday start.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large eggs (I prefer room temperature eggs here for a fluffier omelet)
– 1 tablespoon unsalted butter, divided (half for the eggs, half for the toast)
– 1 tablespoon whole milk or cream
– 1 tablespoon finely chopped fresh chives
– 1 teaspoon finely chopped fresh dill
– 1/4 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
– 1 slice of rye bread (a seeded variety adds wonderful crunch)
Instructions
1. Crack the 2 large eggs into a small bowl.
2. Add the 1 tablespoon of whole milk or cream to the eggs.
3. Whisk the eggs and milk vigorously with a fork for about 30 seconds until fully combined and slightly frothy.
4. Stir in the 1 tablespoon of chopped chives, 1 teaspoon of chopped dill, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper until evenly distributed.
5. Place a non-stick skillet over medium-low heat and add 1/2 tablespoon of the unsalted butter.
6. Allow the butter to melt completely and coat the bottom of the skillet, which should take about 1 minute.
7. Pour the egg mixture into the center of the skillet.
8. Let the eggs cook undisturbed for 1 minute, until the edges just begin to set.
9. Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to let the uncooked egg flow to the edges.
10. Repeat this process for about 2-3 minutes until the top is mostly set but still slightly glossy.
11. Carefully fold one half of the omelet over the other with the spatula to form a half-moon shape.
12. Slide the folded omelet onto a plate and let it rest while you prepare the toast.
13. Place the slice of rye bread in a toaster and toast on a medium setting until golden brown and crisp.
14. Immediately spread the remaining 1/2 tablespoon of unsalted butter over the hot rye toast.
15. Place the buttered rye toast on a serving plate.
16. Gently slide the rested herbed omelet on top of the rye toast.
Every bite offers a soft, herb-infused omelet that yields to the sturdy, toasted rye beneath. The chives and dill provide a bright, garden-fresh aroma that complements the rich eggs, while the rye’s earthy notes ground the entire dish. For a creative twist, serve it with a small side of smoked salmon or a dollop of crème fraîche to enhance its luxurious feel.
Sunny Side Up Eggs with Parmesan and Garlic Toast
Breakfast transforms into an elegant affair with this simple yet sophisticated pairing of perfectly cooked sunny side up eggs atop crisp, garlicky toast finished with nutty Parmesan. The combination of runny yolks, savory cheese, and aromatic garlic creates a dish that feels indulgent yet comes together in mere minutes. It’s a delightful way to elevate your morning routine or enjoy a quick, satisfying brunch.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- 4 large eggs (I prefer room temperature eggs here for more even cooking)
- 4 slices of rustic bread, about 1/2-inch thick (a good sourdough adds lovely tang)
- 2 tablespoons unsalted butter, divided (extra for a richer toast is always welcome)
- 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
- 2 garlic cloves, peeled and halved (fresh cloves make all the difference)
- 1/4 cup freshly grated Parmesan cheese (avoid pre-grated for best melt and flavor)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional but adds a bright finish)
Instructions
- Heat a large non-stick skillet over medium-low heat and add 1 tablespoon of butter and 1 tablespoon of olive oil.
- Once the butter has melted and the mixture is shimmering, carefully crack the eggs into the skillet, keeping them spaced apart.
- Cook the eggs undisturbed for 3 to 4 minutes, until the whites are fully set and the yolks are still runny; for a firmer yolk, cover the skillet for the last minute.
- While the eggs cook, toast the bread slices in a toaster or under a broiler until golden and crisp, about 2 to 3 minutes per side.
- Immediately rub the cut side of the garlic cloves firmly over one side of each warm toast slice to infuse it with flavor.
- Spread the remaining 1 tablespoon of butter evenly over the garlic-rubbed sides of the toast.
- Sprinkle the grated Parmesan cheese evenly over the buttered toast, allowing the residual heat to slightly melt it.
- Season the cooked eggs generously with salt and pepper directly in the skillet.
- Using a spatula, carefully transfer each egg to top a slice of the prepared Parmesan garlic toast.
- Drizzle the remaining 1 tablespoon of olive oil over the eggs and toast, then garnish with chopped parsley if desired.
Here, the contrast of textures and flavors shines: the crisp, garlic-infused toast provides a sturdy base for the creamy, runny egg yolks that mingle with the savory, slightly melted Parmesan. For a creative twist, add a sprinkle of red pepper flakes before serving or pair with a simple arugula salad dressed in lemon juice. It’s a dish that balances simplicity with depth, perfect for a leisurely weekend or a quick, impressive meal any day.
Baked Egg and Mushroom Breakfast Toast
Glistening with golden, runny yolks and savory sautéed mushrooms, this baked egg and mushroom breakfast toast transforms humble ingredients into an elegant morning feast. Imagine pulling a warm, bubbling skillet from the oven, the aroma of toasted bread and herbs filling your kitchen. It’s a dish that feels both indulgent and comforting, perfect for a leisurely weekend brunch or a special breakfast in bed.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 thick slices of sourdough bread (I find its tangy flavor and sturdy texture hold up beautifully)
– 4 large eggs, preferably at room temperature for more even cooking
– 1 cup of cremini mushrooms, thinly sliced (their earthy, meaty quality is ideal here)
– 2 tablespoons of unsalted butter (I always use unsalted to control the seasoning)
– 1 tablespoon of extra virgin olive oil, my go-to for its fruity notes
– 1 small garlic clove, minced
– 1 tablespoon of fresh thyme leaves
– ¼ teaspoon of kosher salt
– ¼ teaspoon of freshly ground black pepper
– 2 tablespoons of grated Parmesan cheese (for a salty, nutty finish)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat a 10-inch oven-safe skillet over medium heat and add 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil.
3. Once the butter has melted and the mixture is shimmering, add the thinly sliced cremini mushrooms in a single layer. Tip: Avoid overcrowding the pan to allow the mushrooms to brown properly instead of steaming.
4. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
5. Add the minced garlic and fresh thyme leaves to the skillet, stirring constantly for about 30 seconds until fragrant.
6. Season the mushroom mixture with ¼ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper, then remove the skillet from the heat.
7. Push the mushrooms to the edges of the skillet, creating two wells in the center.
8. Place the two thick slices of sourdough bread into the skillet, nestling them gently among the mushrooms.
9. Crack 2 large eggs directly onto each slice of bread, being careful not to break the yolks. Tip: Crack each egg into a small bowl first to check for freshness and avoid shell fragments.
10. Sprinkle the grated Parmesan cheese evenly over the eggs and mushrooms.
11. Transfer the skillet to the preheated oven and bake for 8-10 minutes. Tip: Start checking at 8 minutes—the eggs are done when the whites are set but the yolks are still slightly jiggly for a runny center.
12. Remove the skillet from the oven using oven mitts, as the handle will be very hot.
13. Let the toast rest for 2 minutes before serving to allow the flavors to meld.
Melted Parmesan forms a delicate crust over the eggs, while the sourdough base soaks up the savory mushroom juices, creating a delightful contrast of crisp and tender textures. For a creative twist, top with a drizzle of truffle oil or a handful of arugula just before serving to add a peppery freshness that brightens the rich, earthy flavors.
Eggs Benedict on Whole Wheat Toast
Venerating the classic brunch staple while embracing wholesome simplicity, this Eggs Benedict on Whole Wheat Toast elevates morning indulgence with rustic charm. Imagine perfectly poached eggs resting atop nutty whole wheat toast, draped in a velvety hollandaise that whispers of lemon and butter—a dish that feels both decadent and grounded, ready to transform your table into a cozy café scene.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large eggs, preferably at room temperature for easier poaching—I find cold eggs can make the whites spread too much.
– 2 slices whole wheat bread, a hearty artisan loaf adds wonderful texture.
– 2 tbsp unsalted butter, melted and kept warm for the hollandaise.
– 1 tbsp white vinegar, just a splash to help the eggs hold their shape in the water.
– 1 egg yolk, from a separate egg, for the hollandaise sauce.
– 1 tbsp fresh lemon juice, squeezed right before using to keep it bright and zesty.
– Salt and freshly ground black pepper, to season each layer—I love a coarse grind for extra pop.
– 2 slices Canadian bacon or ham, pan-seared until lightly browned for a savory base.
Instructions
1. Fill a medium saucepan with 3 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat—tiny bubbles should just break the surface, not a rolling boil.
2. Crack one room-temperature egg into a small bowl, then gently slide it into the simmering water; repeat with the remaining three eggs, spacing them apart.
3. Poach the eggs for 3 to 4 minutes, until the whites are set but the yolks remain runny—use a slotted spoon to lift one and check for doneness.
4. While the eggs poach, toast the whole wheat bread in a toaster or oven until golden and crisp, about 2 to 3 minutes.
5. In a small heatproof bowl, whisk the egg yolk and lemon juice together until pale and frothy, about 1 minute.
6. Place the bowl over a pot of barely simmering water (double-boiler style) and slowly drizzle in the warm melted butter while whisking constantly, until the sauce thickens to a creamy consistency, about 2 to 3 minutes—tip: keep the heat low to avoid curdling.
7. Season the hollandaise with a pinch of salt and pepper, then remove from heat and cover to keep warm.
8. Heat a skillet over medium-high, add the Canadian bacon, and cook for 1 to 2 minutes per side until lightly browned and warmed through.
9. Place one slice of toasted whole wheat bread on each plate, top with a slice of Canadian bacon, then a poached egg using the slotted spoon to drain excess water.
10. Spoon the hollandaise sauce generously over each egg, allowing it to cascade down the sides.
11. Finish with a sprinkle of freshly ground black pepper and a light dusting of salt.
Creating this dish yields a symphony of textures: the crisp toast gives way to tender bacon, a silky egg white, and that glorious burst of runny yolk, all enveloped in a rich, tangy hollandaise. Consider serving it with a side of lightly dressed arugula for a peppery contrast, or drizzle with a hint of hot sauce to add a spicy kick that cuts through the creaminess.
Fried Egg and Asparagus Sourdough Toast
Unveiling a dish that transforms humble ingredients into a sophisticated breakfast or light lunch, this Fried Egg and Asparagus Sourdough Toast combines rustic charm with elegant simplicity. The marriage of crispy sourdough, tender asparagus spears, and a perfectly runny-yolk egg creates a harmonious balance of textures and flavors that feels both comforting and refined. It’s a versatile canvas that welcomes personal touches, making it a staple for leisurely mornings or impromptu gatherings.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 thick slice of sourdough bread (I love using a day-old loaf for extra crunch)
– 4-5 asparagus spears, woody ends trimmed (look for vibrant green stalks)
– 1 large egg (I prefer room temperature eggs here for even cooking)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon unsalted butter (for that rich, golden finish)
– Pinch of flaky sea salt (Maldon is my favorite for its delicate crunch)
– Freshly ground black pepper (to taste, but I always grind it generously)
Instructions
1. Preheat a medium skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil.
2. Trim the woody ends from 4-5 asparagus spears by snapping them where they naturally break.
3. Place the asparagus in the skillet and cook for 3-4 minutes, turning occasionally, until bright green and tender-crisp with slight char marks.
4. Remove the asparagus from the skillet and set aside on a plate, covering loosely to keep warm.
5. In the same skillet, add 1 tablespoon of unsalted butter and let it melt completely until foamy.
6. Crack 1 large egg into the skillet, being careful not to break the yolk, and cook for 2-3 minutes until the whites are fully set but the yolk remains runny.
7. While the egg cooks, toast 1 thick slice of sourdough bread in a toaster or under a broiler until golden brown and crispy, about 2-3 minutes.
8. Place the toasted sourdough on a serving plate and arrange the cooked asparagus spears on top in a single layer.
9. Using a spatula, gently transfer the fried egg from the skillet onto the asparagus-topped toast.
10. Season the dish with a pinch of flaky sea salt and a generous grind of freshly ground black pepper over the egg and asparagus.
11. Serve immediately while the toast is still warm and the egg yolk is runny.
Remarkably, each bite offers a delightful contrast: the crunch of sourdough gives way to the tender asparagus and the luxurious burst of egg yolk. For a creative twist, drizzle with a squeeze of lemon or sprinkle with grated Parmesan just before serving to elevate the flavors further.
Spicy Egg and Chorizo Toast
Just when you think breakfast toast has reached its peak, along comes this vibrant creation that marries the smoky depth of chorizo with the luxurious richness of eggs, all brought to life with a gentle, warming heat. This Spicy Egg and Chorizo Toast is a masterclass in balancing bold flavors with elegant simplicity, transforming your morning routine into a moment of culinary delight.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 slices of rustic sourdough bread (I find its tangy chew holds up beautifully)
– 4 large eggs, preferably at room temperature for more even cooking
– 6 ounces of fresh Mexican chorizo, casings removed (the vibrant red, coarsely ground variety is my go-to for its superior flavor)
– 1/4 cup of heavy cream (it creates the most velvety scrambled eggs)
– 2 tablespoons of unsalted butter, divided
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of crushed red pepper flakes (adjust to your heat preference)
– 1/4 cup of finely chopped fresh cilantro
– Kosher salt and freshly ground black pepper, for seasoning
Instructions
1. Place a large non-stick skillet over medium heat and add 1 tablespoon of unsalted butter, allowing it to melt and coat the pan evenly.
2. Add the 6 ounces of fresh chorizo to the skillet, using a wooden spoon to break it into small crumbles as it cooks for 6-8 minutes, until it is fully browned and rendered.
3. While the chorizo cooks, crack the 4 large eggs into a medium bowl and whisk them vigorously with the 1/4 cup of heavy cream, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of crushed red pepper flakes, and a generous pinch each of kosher salt and freshly ground black pepper until the mixture is completely smooth and uniform in color.
4. Transfer the cooked chorizo to a plate lined with paper towels using a slotted spoon, leaving about 1 tablespoon of the rendered fat in the skillet.
5. Reduce the heat to medium-low and pour the egg mixture into the skillet with the chorizo fat.
6. Let the eggs sit undisturbed for 30 seconds, then gently push the cooked edges toward the center with a rubber spatula, repeating this process every 20-30 seconds for 3-4 minutes total until the eggs are softly set but still slightly glossy and wet.
7. Remove the skillet from the heat and immediately fold in the cooked chorizo crumbles and 1/4 cup of finely chopped fresh cilantro, allowing the residual heat to finish cooking the eggs to a creamy, soft scramble.
8. While the eggs cook, toast the 4 slices of rustic sourdough bread in a toaster or under a broiler until golden brown and crisp on the edges.
9. Immediately spread the remaining 1 tablespoon of unsalted butter over the hot toasted bread.
10. Divide the creamy chorizo scramble evenly among the 4 buttered toast slices, piling it high.
11. Serve immediately while the toast is still crisp and the eggs are luxuriously warm.
Remarkably, each bite delivers a perfect textural contrast: the crisp, buttery sourdough foundation gives way to the impossibly creamy, softly set eggs, punctuated by the savory, slightly spicy crumbles of chorizo. The smoky paprika and fresh cilantro brighten the rich ensemble, making it ideal for a leisurely weekend brunch or even a quick, impressive dinner when served with a simple arugula salad dressed in lemon vinaigrette.
Soft-Boiled Eggs with Buttered Toast Soldiers
Fondly reminiscent of childhood mornings yet sophisticated enough for a leisurely brunch, soft-boiled eggs with buttered toast soldiers offer a comforting ritual that transforms simple ingredients into something sublime. The contrast between the silky, barely-set yolk and crisp, golden toast creates a delightful interplay of textures that feels both nostalgic and elegant. This dish celebrates the art of timing and the joy of dipping, making it a perfect start to any day.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 7 minutes
Ingredients
– 4 large eggs, preferably at room temperature for more consistent cooking—I find cold eggs can crack in boiling water
– 4 slices of good-quality white or sourdough bread, about ½-inch thick
– 4 tablespoons unsalted butter, softened to room temperature for easy spreading
– ½ teaspoon fine sea salt, my preference for its clean flavor
– Freshly ground black pepper, to finish
Instructions
1. Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring it to a rolling boil over high heat.
2. Using a slotted spoon, gently lower the room-temperature eggs into the boiling water, which helps prevent cracking from thermal shock.
3. Set a timer for exactly 6 minutes and 30 seconds for a soft, runny yolk with a just-set white, adjusting by 15 seconds if you prefer it firmer.
4. While the eggs cook, toast the bread slices in a toaster or under a broiler until golden brown and crisp, about 2-3 minutes per side.
5. Immediately spread 1 tablespoon of softened butter evenly onto each warm toast slice, allowing it to melt slightly for better absorption.
6. Cut each buttered toast slice into 1-inch-wide strips, or “soldiers,” using a serrated knife for clean edges.
7. When the timer goes off, transfer the eggs to a bowl of ice water using the slotted spoon and let them cool for 30 seconds to stop the cooking.
8. Tap the top of each egg gently with a spoon to crack the shell, then carefully peel away the top third to expose the yolk.
9. Season the exposed yolk with a pinch of sea salt and a twist of black pepper, enhancing its rich flavor.
10. Arrange the toast soldiers around the eggs in egg cups or small bowls for serving, encouraging dipping right away while warm.
Yielding a luxurious, velvety yolk that coats each buttered soldier with golden richness, this dish delights with its simplicity and depth. The toast provides a satisfying crunch that gives way to the egg’s creamy interior, creating a harmonious balance in every bite. For a creative twist, try sprinkling the soldiers with everything bagel seasoning or serving alongside smoked salmon for an elevated brunch presentation.
Curried Egg Toast with Fresh Cilantro
Savor the aromatic fusion of warm curry spices and creamy eggs in this elevated breakfast toast, where golden yolks mingle with fragrant turmeric and cumin to create a sophisticated yet comforting dish that transforms simple ingredients into something extraordinary. The fresh cilantro adds a bright, herbaceous finish that cuts through the richness, making each bite a harmonious balance of flavors and textures. Perfect for a leisurely weekend brunch or a quick, impressive weekday meal, this recipe brings restaurant-worthy elegance to your kitchen with minimal effort.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large eggs (I prefer room temperature eggs here for easier mixing and smoother texture)
– 2 slices of thick-cut sourdough bread (artisanal sourdough adds a delightful tangy crunch)
– 1 tablespoon unsalted butter (extra creamy butter enhances the richness)
– 1 teaspoon curry powder (a high-quality blend with turmeric and cumin for depth)
– 1/4 cup fresh cilantro leaves, chopped (hand-torn leaves release more aromatic oils)
– 1/4 teaspoon salt (fine sea salt distributes evenly)
– 1/8 teaspoon black pepper (freshly ground for a sharp kick)
– 1 tablespoon extra virgin olive oil (my go-to for a fruity, smooth finish)
Instructions
1. Crack the 4 large eggs into a medium bowl, ensuring no shell fragments remain.
2. Whisk the eggs vigorously for about 30 seconds until they are fully blended and slightly frothy.
3. Stir in 1 teaspoon curry powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly incorporated into the egg mixture.
4. Heat a non-stick skillet over medium-low heat and add 1 tablespoon extra virgin olive oil, swirling to coat the surface.
5. Pour the seasoned egg mixture into the skillet and let it cook undisturbed for 1 minute to set the bottom slightly.
6. Gently scramble the eggs using a silicone spatula, folding them every 30 seconds for about 3-4 minutes until they are softly set but still moist. Tip: Avoid overcooking to keep the eggs creamy.
7. Remove the skillet from heat and immediately stir in 1 tablespoon chopped fresh cilantro leaves to preserve their vibrant color and flavor.
8. Toast 2 slices of thick-cut sourdough bread in a toaster or under a broiler set to 400°F for 2-3 minutes until golden brown and crisp.
9. Spread 1 tablespoon unsalted butter evenly over the warm toasted bread slices while they are still hot. Tip: Buttering while warm helps it melt into the bread for better absorption.
10. Divide the curried egg mixture between the buttered toast slices, piling it high for a generous serving.
11. Garnish with the remaining 1 tablespoon chopped fresh cilantro leaves for a fresh, aromatic finish. Tip: Add cilantro just before serving to maintain its crisp texture.
12. Serve immediately while the toast is still warm and the eggs are at their creamiest.
Melt-in-your-mouth curried eggs cling to the crisp, buttery sourdough, offering a delightful contrast of creamy and crunchy textures with every bite. The warm spice notes from the curry powder deepen as they mingle with the fresh, citrusy cilantro, creating a complex flavor profile that feels both indulgent and light. For a creative twist, top with a sprinkle of toasted sesame seeds or a drizzle of chili oil to add an extra layer of heat and crunch.
Overnight Egg and Cheese Breakfast Casserole on Toast
Heralding the dawn with effortless elegance, this overnight egg and cheese breakfast casserole on toast transforms humble ingredients into a morning masterpiece. By preparing it the night before, you gift yourself a luxurious, hot breakfast that emerges golden and fragrant from the oven with minimal morning effort. It’s the perfect centerpiece for leisurely weekend brunches or a special holiday morning treat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large eggs, preferably at room temperature for easier blending
– 1 cup whole milk, which creates a wonderfully creamy custard base
– 1 cup shredded sharp cheddar cheese, my favorite for its bold, tangy flavor
– ½ teaspoon kosher salt, to season the custard perfectly
– ¼ teaspoon freshly ground black pepper, for a subtle warmth
– 6 slices of hearty sourdough bread, toasted until golden and crisp
– 2 tablespoons unsalted butter, melted, for brushing the baking dish
– ¼ cup finely chopped fresh chives, for a bright, oniony garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. Lightly brush the bottom and sides of a 9×13-inch baking dish with the melted unsalted butter.
3. Arrange the 6 slices of toasted sourdough bread in a single layer in the prepared baking dish.
4. In a large mixing bowl, whisk together the 6 large eggs and 1 cup whole milk until completely smooth and well combined.
5. Stir in the 1 cup shredded sharp cheddar cheese, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
6. Pour the egg and cheese mixture evenly over the toasted bread slices in the baking dish.
7. Cover the baking dish tightly with plastic wrap and refrigerate it for at least 8 hours, or overnight, to allow the bread to fully absorb the custard.
8. Remove the baking dish from the refrigerator and let it sit at room temperature for 20 minutes before baking.
9. Bake the casserole, uncovered, in the preheated oven for 45 minutes, or until the top is puffed and golden brown and a knife inserted into the center comes out clean.
10. Remove the casserole from the oven and let it rest for 5 minutes.
11. Sprinkle the ¼ cup finely chopped fresh chives evenly over the top before serving.
Soft and custardy within, with a delightfully crisp, golden-brown top, this casserole offers a comforting harmony of rich cheese and savory egg. Serve it directly from the dish for a rustic family-style presentation, or plate individual portions alongside a simple arugula salad dressed with lemon vinaigrette. The beauty of this dish lies in its make-ahead simplicity, delivering restaurant-worthy flavor with the cozy familiarity of home cooking.
Egg and Smoked Salmon Toast
Vividly combining the luxurious richness of smoked salmon with the humble comfort of eggs on toast, this elegant yet approachable dish transforms simple ingredients into a sophisticated breakfast or brunch centerpiece. The silky, smoky salmon and creamy, perfectly cooked eggs create a harmonious balance of flavors and textures that feels both indulgent and nourishing, making it an ideal choice for a leisurely weekend morning or a special occasion.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices of artisanal sourdough bread (I find its tangy flavor and sturdy crust hold up beautifully)
– 4 large eggs, preferably at room temperature for more even cooking
– 4 oz cold-smoked salmon, thinly sliced (look for a vibrant, deep pink color)
– 2 tbsp unsalted butter, my go-to for its rich, nutty flavor when toasting bread
– 2 tbsp extra virgin olive oil, for a fruity, peppery finish
– 1 tbsp fresh dill, finely chopped (its bright, anise-like notes are essential here)
– 1/2 tsp freshly ground black pepper
– 1/4 tsp fine sea salt
Instructions
1. Place a large non-stick skillet over medium heat and add 1 tbsp of unsalted butter, allowing it to melt completely and foam slightly, about 1 minute.
2. Add 4 slices of sourdough bread to the skillet in a single layer and toast until golden brown and crisp on the bottom, approximately 2-3 minutes; flip and repeat on the other side, then transfer to plates.
3. In the same skillet over medium-low heat, add 1 tbsp of extra virgin olive oil and crack 4 large eggs directly into the pan, spacing them apart to prevent sticking.
4. Cook the eggs undisturbed until the whites are fully set and the yolks are still runny, about 3-4 minutes; for a firmer yolk, cover the skillet briefly to steam the tops.
5. Carefully place one cooked egg on top of each slice of toasted sourdough bread, using a spatula to avoid breaking the yolks.
6. Arrange 1 oz of cold-smoked salmon slices over each egg, draping them gently to create an elegant, layered appearance.
7. Drizzle the remaining 1 tbsp of extra virgin olive oil evenly over the salmon and eggs for added richness.
8. Sprinkle 1/2 tsp of freshly ground black pepper and 1/4 tsp of fine sea salt evenly across all four toasts.
9. Garnish each toast with a generous pinch of finely chopped fresh dill, distributing it evenly for a pop of color and flavor.
Just as the creamy yolk mingles with the smoky salmon and crisp toast, each bite offers a delightful contrast of textures and a burst of savory, briny goodness. For a creative twist, serve it alongside a simple arugula salad dressed with lemon juice, or top with a spoonful of crème fraîche and capers to enhance its luxurious appeal.
Huevos Rancheros on a Toast
Zestfully reimagining a classic, this elevated twist on huevos rancheros brings vibrant Mexican flavors to a crisp, golden toast base—a perfect harmony of rustic charm and refined presentation for a leisurely weekend brunch or a quick, impressive dinner. The combination of softly scrambled eggs, zesty tomato-chili salsa, and creamy avocado creates a symphony of textures and tastes that feels both comforting and sophisticated. It’s a dish that invites you to savor each bite, blending familiar ingredients into something delightfully new.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 slices of thick-cut sourdough bread (I find its tangy flavor complements the richness perfectly)
– 4 large eggs, preferably at room temperature for even cooking
– 1 ripe avocado, sliced just before serving to prevent browning
– 1 cup diced tomatoes, using Roma for their firm texture
– 1/4 cup finely chopped white onion
– 1 jalapeño, seeded and minced (adjust to your heat preference)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp fresh lime juice, squeezed right before use for maximum brightness
– 1/4 cup crumbled queso fresco, adding a salty, creamy finish
– Salt and black pepper, to season layers throughout
– Fresh cilantro leaves, for a fragrant garnish
Instructions
1. Preheat your oven to 375°F and place the sourdough slices on a baking sheet. 2. Toast the bread in the oven for 8-10 minutes until golden and crisp, flipping halfway through for even browning. 3. While the bread toasts, heat 1 tbsp olive oil in a skillet over medium heat. 4. Add the diced tomatoes, chopped onion, and minced jalapeño to the skillet. 5. Cook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. 6. Season the salsa with salt and black pepper, then stir in the fresh lime juice and remove from heat. 7. In a separate bowl, whisk the eggs with a pinch of salt and pepper until well combined. 8. Heat the remaining 1 tbsp olive oil in a non-stick pan over medium-low heat. 9. Pour the whisked eggs into the pan and cook for 3-4 minutes, gently stirring with a spatula until softly set but still moist. 10. Assemble by placing two toast slices on each plate. 11. Top each toast with a portion of the scrambled eggs. 12. Spoon the warm tomato salsa evenly over the eggs. 13. Arrange avocado slices on top of the salsa. 14. Sprinkle with crumbled queso fresco and garnish with fresh cilantro leaves.
Joyfully, this dish offers a delightful contrast: the crisp toast provides a sturdy foundation against the creamy eggs and velvety avocado, while the salsa adds a tangy, slightly spicy kick that brightens every mouthful. For a creative twist, try serving it with a side of black beans or a drizzle of crema, or enjoy it as is for a simple yet elegant meal that celebrates bold flavors and thoughtful preparation.
Egg and Pesto Bruschetta
Kindly imagine a sun-drenched Italian terrace, where the vibrant green of fresh basil meets the golden richness of eggs in a dish that elevates humble toast to an elegant appetizer. This Egg and Pesto Bruschetta combines creamy, softly scrambled eggs with a bright, herbaceous pesto, all piled onto crisp, garlic-rubbed bread for a symphony of textures and flavors that feels both rustic and refined.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices of rustic sourdough bread, about 1/2-inch thick (I find the chewy texture holds up beautifully)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large garlic clove, peeled but left whole for rubbing
– 4 large eggs, preferably at room temperature for more even cooking
– 2 tbsp whole milk, which I use for extra creamy scrambled eggs
– 1/4 tsp kosher salt, plus a pinch more for finishing
– 1/4 tsp freshly ground black pepper
– 1/4 cup prepared basil pesto (homemade or a high-quality store-bought version works wonderfully)
– 2 tbsp grated Parmesan cheese, for a savory, nutty finish
Instructions
1. Preheat your oven broiler to high, positioning a rack 6 inches from the heat source.
2. Arrange the sourdough bread slices in a single layer on a baking sheet.
3. Brush the top of each bread slice evenly with 1 tablespoon of the extra virgin olive oil.
4. Broil the bread for 2 to 3 minutes, watching closely until the edges are golden brown and crisp. Tip: Broilers vary, so keep an eye to prevent burning.
5. Remove the baking sheet from the oven and immediately rub the cut side of the garlic clove firmly over the toasted surface of each bread slice.
6. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon kosher salt, and black pepper until just combined, being careful not to over-whisk.
7. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-low heat for 1 minute until shimmering.
8. Pour the egg mixture into the skillet and let it sit undisturbed for 15 seconds.
9. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds, and cook for 3 to 4 minutes until the eggs are just set but still slightly glossy. Tip: Low heat is key for creamy, not rubbery, scrambled eggs.
10. Remove the skillet from the heat and immediately fold in the prepared pesto until evenly distributed.
11. Evenly divide the pesto-scrambled egg mixture among the four prepared garlic toasts.
12. Sprinkle each bruschetta evenly with the grated Parmesan cheese and a final pinch of kosher salt.
13. Serve immediately while the bread is still crisp and the eggs are warm. Tip: For an extra touch, garnish with a few fresh basil leaves if desired.
Each bite offers a delightful contrast: the shatter of the toasted bread gives way to the lush, creamy eggs, punctuated by the bright, garlicky punch of pesto. Enjoy these as a sophisticated starter for a dinner party, or pair them with a simple arugula salad for a light, satisfying lunch that feels effortlessly elegant.
Egg in a Basket with Toast
Just when you think you’ve mastered breakfast, a humble classic like Egg in a Basket with Toast re-emerges, its golden simplicity a testament to the elegance of well-executed fundamentals. This dish transforms ordinary ingredients into a comforting, visually striking meal where the egg nestles perfectly within a crisp frame of buttery bread.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
– 1 large slice of sturdy sandwich bread, preferably sourdough for its robust texture that holds up beautifully
– 1 large egg, ideally at room temperature for more even cooking—I find cold eggs can cause the bread to steam
– 1 tablespoon unsalted butter, my go-to for its rich, nutty flavor that complements the toast
– A pinch of fine sea salt, for seasoning the egg at the perfect moment
– A pinch of freshly ground black pepper, to add a subtle warmth
Instructions
1. Place the slice of bread on a cutting board and use a small round cookie cutter or the rim of a glass to cut a 2.5-inch circle from the center, reserving the bread round.
2. Heat a medium non-stick skillet over medium-low heat for about 1 minute until warm.
3. Add the unsalted butter to the skillet, swirling until it melts completely and begins to foam slightly, about 30 seconds.
4. Place the bread slice with the hole and the reserved bread round into the skillet, toasting for 1-2 minutes until the bottom is golden brown.
5. Carefully flip the bread slice and round using a spatula.
6. Immediately crack the room-temperature egg directly into the hole of the bread slice in the skillet.
7. Sprinkle a pinch of fine sea salt and a pinch of freshly ground black pepper over the egg yolk and white.
8. Cover the skillet with a lid and cook for 2-3 minutes until the egg white is fully set but the yolk remains runny—for a firmer yolk, cook an additional 30-60 seconds.
9. Remove the skillet from the heat and transfer the Egg in a Basket and the toasted bread round to a plate using the spatula.
10. Serve immediately while hot.
Fluffy egg white cradles a velvety, runny yolk that soaks into the buttery, crisp toast, creating a delightful contrast in textures. For a creative twist, top with a sprinkle of sharp cheddar during the last minute of cooking or serve alongside a light arugula salad dressed with lemon vinaigrette.
Savory French Toast with Eggs and Bacon
A luxurious twist on breakfast classics, this savory French toast transforms humble ingredients into an elegant brunch centerpiece. Imagine golden, custard-soaked bread cradling perfectly cooked eggs and crisp bacon—a harmonious blend of textures and flavors that feels both comforting and sophisticated. It’s the kind of dish that turns a lazy weekend morning into a memorable occasion, proving that simplicity, when executed with care, can be utterly sublime.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 slices of thick-cut brioche or challah bread (day-old bread absorbs the custard better without becoming soggy)
– 3 large eggs (I prefer room-temperature eggs here for a smoother, more even custard)
– 1/4 cup whole milk (for richness; you can substitute with half-and-half if you’re feeling indulgent)
– 1/4 teaspoon kosher salt (I always use Diamond Crystal for its fine, consistent texture)
– 1/8 teaspoon freshly ground black pepper (freshly cracked makes all the difference)
– 4 slices of thick-cut bacon (applewood-smoked is my go-to for its sweet, smoky depth)
– 2 tablespoons unsalted butter (for frying; it adds a lovely nutty flavor)
– 1 tablespoon extra virgin olive oil (to prevent the butter from burning)
– Fresh chives, finely chopped (for garnish; they add a bright, oniony pop)
Instructions
1. In a shallow bowl, whisk together 2 of the eggs, milk, salt, and pepper until fully combined and slightly frothy, about 30 seconds.
2. Heat a large skillet over medium heat and add the bacon slices in a single layer; cook for 4–5 minutes per side until crisp and browned, then transfer to a paper towel-lined plate to drain.
3. Carefully pour off the bacon grease from the skillet and wipe it clean with a paper towel.
4. Return the skillet to medium-low heat and add the butter and olive oil, swirling to coat the pan as the butter melts completely.
5. Dip each slice of bread into the egg mixture, allowing it to soak for 10–15 seconds per side until fully saturated but not falling apart.
6. Place the soaked bread in the skillet and cook for 3–4 minutes per side, or until golden brown and crisp at the edges.
7. Transfer the cooked French toast to a warm plate and cover loosely with foil to keep warm.
8. Crack the remaining egg into the same skillet (if needed, add a teaspoon more butter to prevent sticking) and cook over medium heat for 2–3 minutes until the white is set but the yolk is still runny, or to your preferred doneness.
9. Repeat with the second egg, cooking them one at a time for even results.
10. Plate each serving with two slices of French toast, top with a fried egg, and crumble the cooked bacon over everything.
11. Garnish generously with fresh chives for a final touch of color and flavor.
Just as you take your first bite, the crisp exterior of the toast gives way to a soft, custardy interior, perfectly complemented by the rich, runny yolk and salty bacon. For a creative twist, try drizzling it with a bit of hot honey or serving it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Conclusion
Savor these 29 delicious egg and toast breakfasts—they’re perfect for busy mornings or lazy weekends! We hope you find new favorites to whip up. Give a recipe a try, then let us know which one you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
