Description
Crispy, tangy sourdough piled high with fluffy shredded eggs, a swipe of butter, and fresh herbs for a simple, elegant breakfast that feels like a little morning magic.
Ingredients
Scale
- 2 thick slices sourdough bread
- 3 large eggs
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives or parsley
Instructions
- Bring a saucepan of water to a gentle boil. Lower in the eggs and cook for 10 minutes, then transfer to cold water and peel.
- While the eggs cool slightly, toast the sourdough until golden and crisp.
- Spread the warm toast with butter so it melts into the surface.
- Using a microplane or the fine side of a box grater, grate the peeled eggs directly over the toast to form soft ribbons.
- Season evenly with salt and black pepper, then shower with chopped chives or parsley.
- Serve immediately while the toast is crisp and the eggs are tender.
Notes
- Use eggs that are a few days old, they peel more easily.
- Grate the eggs while still slightly warm for the fluffiest texture.
- Rub the toast with a cut garlic clove before buttering for extra savoriness.
- A pinch of red pepper flakes adds gentle heat without overpowering the eggs.
Nutrition
- Serving Size: 1 toast
- Calories: 260
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 285 mg
Keywords: shredded egg toast, sourdough toast, breakfast, quick brunch, egg recipe, chive toast