Garlic Heirloom Tomato Toast with Whipped Cottage Cheese & Soft Eggs

Garlic-rubbed toast nods to classic Italian bruschetta, where raw garlic meets warm bread. Here, juicy heirloom tomatoes and whipped cottage cheese crown soft eggs for a no-fuss farmers-market breakfast.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 32g carbs
• 22g fat
• 4g fiber

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Ingredients

• 4 thick sourdough bread slices
• 2 large heirloom tomatoes
• 1 1/2 cups full-fat cottage cheese
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 8 large eggs
• 2 tbsp unsalted butter
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest

Instructions

1. 1Set a large nonstick skillet over medium-low heat and add half the butter to melt gently while you prep the toppings.
2. 2Smash two garlic cloves and rub them firmly over both sides of each bread slice so the cut surfaces pick up raw garlic flavor.
3. 3Brush the bread lightly with olive oil on both sides, then toast in a dry skillet or toaster oven until deep golden and crisp at the edges, about 3 minutes per side; keep warm.
4. 4Scoop the cottage cheese into a bowl, add the remaining minced garlic clove, lemon zest, salt, and a drizzle of olive oil; whip vigorously with a fork until fluffy and spreadable.
5. 5Slice the heirloom tomatoes into thick 1/2-inch rounds and season both sides with flaky salt, black pepper, and a light sprinkle of red pepper flakes.
6. 6Crack the eggs into a bowl, season lightly with salt, and whisk just until the yolks and whites streak together—do not overbeat.
7. 7Raise the skillet heat to medium, add the remaining butter, pour in the eggs, and stir slowly with a spatula, folding large soft curds until just set but still glossy and custardy, about 2 to 3 minutes; pull off heat immediately.
8. 8Spread a generous layer of whipped cottage cheese on each warm toast.
9. 9Arrange two or three seasoned tomato slices over the cheese so they cover most of the surface.
10. 10Spoon the soft scrambled eggs alongside or slightly over the tomatoes.
11. 11Tear fresh basil leaves over the top, finish with a final thread of olive oil and extra flaky salt, and serve at once while the toast is still crisp.