Garlicky Heirloom Tomato Cottage Cheese Toasts with Crispy Eggs

Late-summer heirloom tomatoes steal the show on these open-faced toasts, where garlicky fruit meets lemony cottage cheese. Crispy-edged eggs and fresh basil finish a no-oven brunch that feels bright and unfussy.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 385 cal
• 22g protein
• 28g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Set a large nonstick skillet over medium heat and add a drizzle of olive oil. Crack the eggs in carefully so the whites stay neat and cook undisturbed until the edges turn lacy and golden while the yolks stay runny, about 3 to 4 minutes.
2. 2While the eggs cook, toast the sourdough slices in a toaster or dry skillet until deeply golden and crisp on both sides. Rub one side of each hot toast firmly with a cut garlic clove so the surface is fragrant and lightly seasoned.
3. 3Stir the cottage cheese in a bowl with lemon zest, flaky salt, and black pepper until creamy and spreadable. Taste and adjust seasoning so it is bright and savory.
4. 4Slice the heirloom tomatoes into thick, juicy rounds half an inch thick. Arrange them on a plate and drizzle lightly with olive oil, then sprinkle with flaky salt and red pepper flakes.
5. 5Spread a generous layer of the seasoned cottage cheese over each garlic-rubbed toast, covering edge to edge so every bite stays creamy.
6. 6Layer two or three tomato slices over the cottage cheese on each toast, letting some juices soak in. Tear fresh basil leaves over the top for herbal fragrance.
7. 7Transfer each toast to a plate and carefully slide a crispy-edged egg on top of the tomatoes. Finish with an extra grind of black pepper and a final drizzle of olive oil.
8. 8Serve immediately while the toast is still crunchy and the egg yolk is warm and ready to run into the cottage cheese and tomatoes.