Description
Creamy Herbed Egg Toast with Soft-Boiled Eggs is a quick and elegant meal combining crisp toast, a creamy herbed cheese spread, and perfectly soft-boiled eggs. Ideal for breakfast, brunch, or a light lunch.
Ingredients
Units
Scale
- 4 eggs
- 4 slices sourdough, rye, or multigrain bread
- 1/2 cup cream cheese or ricotta
- 2 tablespoons fresh herbs (parsley, chives, dill), finely chopped
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: red pepper flakes or everything bagel seasoning
Instructions
- Bring a pot of water to a gentle boil. Carefully lower in the eggs and boil for 6–7 minutes. Transfer immediately to an ice bath to cool.
- While the eggs are cooling, toast the bread until golden and crisp.
- In a bowl, mix the cream cheese or ricotta with chopped herbs, lemon juice, olive oil, salt, and pepper until smooth.
- Peel the cooled eggs and slice each in half.
- Spread the herbed cheese mixture evenly over the toasted bread.
- Top each toast with two egg halves. Season with more salt and pepper, and add optional toppings if desired.
- Serve immediately while warm and fresh.
Notes
- Prepare the herbed cheese up to 2 days in advance and refrigerate.
- Soft-boiled eggs can be boiled ahead and stored in their shells for up to 3 days.
- Substitute goat cheese, labneh, or a dairy-free spread for dietary preferences.
- Add smoked salmon or avocado for extra protein and richness.
- Use gluten-free bread if needed.
Nutrition
- Serving Size: 2 slices
- Calories: 370
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 290mg