There’s nothing like a sweet breakfast on lazy weekends, 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, whipped 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 a few simple steps in this egg and goat cheese toast recipe:
Whip the Goat Cheese
While you don’t have to whip the goat cheese, I do highly recommend it. In this original recipe, I actually didn’t…I just spread softened goat cheese across the toast. But over the past 8 years, I have fallen in love with whipped cheese recipes. Whether it’s ricotta, feta, or goat cheese, the light, fluffy, creamy cheese is just irresistible!
To do so, grab the mini food processor (hand mixer like with whipped ricotta), and blend until smooth. This spreadable texture is easy to spread, top, and is just downright delectable!
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 or a skillet 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 bread with oil or butter for the ultimate golden crunch.
Lightly brush olive oil or softened butter 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, or in a skillet for 4-5 minutes, flipping halfway through.
Poach (or Fry!) the Eggs
Ideally, you’ll have poached eggs on top of this delicious goat cheese toast. But if your eggs are on the older side, they won’t poach as well. In this case, I recommend either frying or soft-boiling for jammy eggs.
To poach, 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.
With the components ready, it’s finally time to assemble. Spread the goat cheese across the toast, drizzle the tomato mixture, and top with your egg of choice.
I like to put a little extra tomato mixture on top of the egg, and garnish with fresh basil, too! Feeling extra fancy? Sprinkle on flaky sea salt and a little freshly ground black pepper.
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 Goat Cheese Toast with Sun-Dried Tomatoes, Basil & Egg
- 2 cloves garlic
- 1/3 cup sun-dried tomatoes, julienned
- 1/2 cup fresh basil leaves, tightly packed
- ⅓-½ cup olive oil
- Salt, to taste
- 4 slices sourdough bread, or bread of choice
- 2-3 Tablespoons butter or olive oil, for toasting bread
- 4 ounces goat cheese, softened
- 2-3 Tablespoons half-and-half, for whipping
- 4 eggs
- Tomato Mixture: In a food processor, add garlic cloves and sun-dried tomatoes; pulse until roughly chopped. Add basil leaves and ⅓ cup olive and pulse 3-5 times until combined but still coarsely chopped. If needed, add additional olive oil. Stir in salt to taste and set aside.2 cloves garlic, 1/3 cup sun-dried tomatoes, 1/2 cup fresh basil leaves, ⅓-½ cup olive oil, Salt
- Whipped Goat Cheese: Place the goat cheese into a mini food processor or bowl with a hand mixer along with the cream. Pulse or mix until whipped and smooth.4 ounces goat cheese, 2-3 Tablespoons half-and-half
- Toast Bread: For the oven, preheat to 350°F. Otherwise, heat a skillet over medium-high heat. Lightly brush olive oil or butter on both sides of the bread slices. Salt and pepper one side to taste. Toast in oven for 8-10 minutes, flipping halfway through, or 4-5 minutes in the skillet, until golden brown. Remove from heat and set aside.4 slices sourdough bread, 2-3 Tablespoons butter or olive oil
- Poach Eggs: Begin simmering water in a small saucepan. Break 1 egg into a small ramekin. Once the 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 to not wet the toast. Continue until all eggs are poached. Other egg options include pan-frying or soft-boiling.4 eggs
- Assemble: Spread the whipped goat cheese on top of each slice of toast. Then, spoon on a layer of the sun-dried tomato mixture and top with the egg. Garnish with fresh basil and flakey sea salt as desired. Enjoy!
- Sun-Dried Tomatoes: I like to use the ones in oil for more flavor.