I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure what it was, but I’m on the mend. I’ve been throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.
This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached.
Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer).
Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!
Simple Goat Cheese and Egg Toasts with Peas and Dill
Goat cheese slathered on whole grain toast, topped with an egg (fried or scrambled) and a sprinkling of fresh peas and herbs. An easy breakfast or any-time-of-day meal.
- Bring a small pot of water to boil for the peas. Toast your bread. Spread a generous amount of goat cheese on top (if your goat cheese isn’t spreading easily, transfer it to a heat-safe bowl and microwave for 10 seconds).
- Once the water is boiling, drop in the peas and cook until crisp-tender, about 90 seconds. Drain the peas and return them to the pot.
- If you’re planning to fry your egg, sprinkle your cooked peas onto the goat cheese and gently press down on the peas so they stick.
- Prepare your egg(s) as desired. If you’re scrambling the eggs, season the eggs with salt and pepper before cooking, and toss in a handful of peas before the eggs set.
- Transfer the cooked egg(s) on top of your goat cheese-covered toast. Top with a slight sprinkle of chopped fresh herbs and salt.
Notes
Recipe inspired by What Should I Eat for Breakfast Today.
Make it dairy free: Sub avocado, smashed with a sprinkle of salt, for the goat cheese.
Change it up: Peas are just a spring variation on this goat cheese and egg toast! In the summer, I’m going to top my toast with sliced heirloom tomatoes and a sprinkle of chopped basil. In the fall and winter, I’ll try it with roasted winter squash and fried sage.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
