Garlic Heirloom Tomato Toast with Whipped Cottage Cheese & Jammy Eggs

Inspired by Spanish pan con tomate, garlic-rubbed sourdough becomes a brunch canvas for whipped cottage cheese, juicy heirloom tomatoes, and jammy eggs. Chili crisp and basil add heat and herbal lift.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 28g protein
• 42g carbs
• 22g fat
• 5g fiber

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Ingredients

• 8 thick sourdough bread slices
• 1.5 lb heirloom tomatoes
• 2 cups full-fat cottage cheese
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 8 large eggs
• 1/2 cup fresh basil leaves
• 2 tbsp chili crisp or chili oil
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Set a large skillet over medium heat and warm a thin film of olive oil. Add the bread slices in batches and toast until deep golden and crisp on both sides, about 2 to 3 minutes per side; transfer to a wire rack so they stay crunchy.
2. 2While the bread toasts, smash the garlic cloves with the side of a knife and rub the cut sides generously over the hot toast so the garlic melts into the surface.
3. 3Halve the heirloom tomatoes and cut into thick slabs or wedges; arrange on a plate, drizzle lightly with olive oil, and season with flaky salt and black pepper so they release a little juice.
4. 4Spoon the cottage cheese into a bowl and whip vigorously with a fork or small whisk for 30 to 45 seconds until lofted and creamy; fold in the lemon zest.
5. 5Bring a medium saucepan of water to a bare simmer (about 190°F). Crack each egg into a small cup, swirl the water gently, and slip the eggs in; poach until the whites are set but yolks remain jammy, 3 to 4 minutes. Lift out with a slotted spoon onto a paper towel.
6. 6Spread a generous layer of whipped cottage cheese over each garlic-rubbed toast. Nestle tomato slices on top, letting some juices soak into the bread.
7. 7Place two jammy eggs on each pair of toasts. Spoon chili crisp over the eggs and tomatoes so the oil drips into the cheese.
8. 8Tear basil leaves over everything, finish with another pinch of flaky salt, and serve immediately while the toast is still warm and the eggs are soft.