There’s nothing like a sweet breakfast on lazy weekends (hello, muffins), however, every now and again a savory vegetarian breakfast just hits the spot. Especially when it’s a simple, protein-rich, flavorful toast I can whip up even on busy weekdays in 15 minutes or less.
This Goat Cheese Toast is everything I’m looking for in a savory breakfast toast. It’s basically an acceptable way to eat crostini for breakfast, which, if you’re new here, crostini is easily one of my favorite appetizers to indulge in for any occasion.
Think: creamy goat cheese spread on a thick slice of bread that has been toasted until perfectly golden brown then drizzled with a topping heavily inspired by my Baked Sun-Dried Tomato and Pesto Dip. If you’re already a fan of my Spinach Eggs and Ricotta Toast, you won’t be let down!
This goat cheese toast requires just 9 simple ingredients, including kitchen basics like sea salt, garlic cloves, and olive oil.
- Sun-dried tomatoes tightly packed in oil are my go-to, but if you happen to have dry-packed sun-dried tomatoes on hand, they will work but must be rehydrated before use. Learn How to Reconstitute Sun-Dried Tomatoes before getting started.
- Fresh basil leaves are absolutely necessary. Save the dried basil for homemade seasoning blends.
- Any bread of choice will do, but I’d recommend grabbing some extra good bread because it will take your breakfast from boring to restaurant-worthy. Try French baguette slices, ciabatta, thick-cut sourdough, or rye bread.
- Fresh goat cheese, whipped goat cheese, and goat cheese logs will all work, but fresh or whipped goat cheese will be easier to spread. If you’re looking for a good way to use up a log of goat cheese, try my Homemade Cranberry Pecan Goat Cheese Log!
- Poached eggs are my personal favorite way because they’re creamy, runny and soak up the toast underneath for a flavor punch in every bite. With that being said, I don’t want you to feel limited if poached eggs aren’t for you. If you like fried eggs or soft-boiled eggs, go for it!
Please be sure to see the full recipe card below for measurements.
How to Make Egg and Goat Cheese Toast
There are just 3 steps in this egg and goat cheese toast recipe:
Blitz the Sun-Dried Tomato Sauce
In a large cup food processor, add in the chopped garlic and sun-dried tomatoes. Puree together until combined and roughly chopped. Then, add in the fresh basil leaves and 1/2 cup of olive oil. Pulse together 3-5 times until combined but still coarsely chopped. The mixture should be reminiscent of a basil pesto but with a bit more olive oil and a rougher chop. Season with salt to taste, then set aside.
Toast the Bread
There are several ways to toast bread, but I highly recommend using the oven for this goat cheese toast recipe. You’re able to use thicker slices of toast that wouldn’t otherwise fit in a standard toaster and allows you to brush both sides of toast with oil for the ultimate golden crunch.
So, lightly brush olive oil on both sides of the bread slices and season one side to taste with a pinch of salt and black pepper. Toast in the oven for 8-10 minutes, flipping halfway through.
After 8-10 minutes, remove the toast from the oven and set aside to cool slightly. Once you’re able to handle the toast, spread each piece with approximately 1 ounce of goat cheese.
TIP: No home oven? Toast your bread slices in a toaster oven or air fryer instead.
Poach the Eggs
Begin simmering water in a small saucepan. Break 1 egg into a small ramekin and set aside until the water is boiling. Then, spin the water in the same direction using a spoon and drop the egg in while the water is spinning; this will help keep the egg together.
Cook the egg for 3-4 minutes before removing with a slotted spoon. I recommend transferring to a paper towel to gently pat dry if there’s excess water. Then, place it directly on top of the toast. Continue until all eggs are poached.
Finally, top each toast slice with the basil and sun-dried tomato sauce mixture and dig in!
The best part about this Egg and Goat Cheese Toast is it’s easy enough to whip up on any weekday morning but elevated enough to serve a crowd for weekend brunch.
If you’re enjoying it alone, I’d recommend pairing it with your favorite fresh fruit with a drizzle of honey and a cup of coffee or tea. But if you’re serving this for guests, you can’t go wrong with pairing it with a brunch-acceptable cocktail or mocktail such as this 15-Minute Blueberry Lemonade or even a Strawberry Mint Sangria!
If you’re looking for a few more of my brunch favorites, any of the following would pair perfectly:
You could even get creative and turn this Egg and Goat Cheese Toast Recipe into a Breakfast Charcuterie Board for guests to make their own.
Make Ahead Tips
I wouldn’t recommend making the poached eggs or toasting the toast ahead of time, but the Sun-Dried Tomato Sauce could be easily made in advance. Blitz it together, then transfer it to an airtight container and refrigerate for up to 2-3 days, or until ready to use. Do note the longer it sits, the basil will oxidize and brown.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Egg and Goat Cheese Toast with Sun-Dried Tomatoes
- In a food processor, puree chopped garlic and sun-dried tomatoes for about 30 seconds, until combined and roughly chopped. Add basil leaves and 1/2 cup olive to mixture; pulse 3-5 times until combined but still coarsely chopped. Stir in salt to taste.2 garlic cloves, 1/3 cup sun-dried tomatoes, 1/2 cup fresh basil leaves, 1/2 cup olive oil, Salt
- Pre-heat oven to 350°F. Lightly brush olive oil on both sides of the bread slices. Salt and pepper one side to taste. Toast in oven for 8-10 minutes, flipping halfway through cooking time. Remove from oven and set aside to cool slightly. Once you’re able to handle the toast, spread approximately 1 ounce of goat cheese over each slice.4 slices bread, 2-3 Tablespoons olive oil, 4 ounces goat cheese
- To poach the eggs, begin simmering water in a small saucepan. Break 1 egg into a small ramekin. Once water is boiling, spin the water in the same direction using a spoon and drop the egg in while the water is spinning. Let the egg cook for 3-4 minutes; remove with a slotted spoon. Pat it dry on a paper towel as needed, then place on top of toast. Continue until all eggs are poached.4 eggs
- Top each slice with basil and sun-dried tomato mixture.