Heirloom Tomato Cottage Cheese Toast with Charred Corn & Jammy Eggs

Serves 4 · 12 min prep · 12 min cook

Ingredients

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

Instructions

1. 1Set a medium skillet over medium-high heat and add a drizzle of olive oil. Tip in the fresh corn kernels and cook undisturbed for 2 minutes until the bottoms char and smell toasty, then stir and cook 2 more minutes until bright and lightly blistered; scrape onto a plate.
2. 2While the corn chars, rub one side of each sourdough slice with a halved garlic clove, then brush lightly with olive oil. Toast the bread in a toaster or dry skillet until deep golden and crisp at the edges.
3. 3Bring a small saucepan of water to a gentle simmer over medium heat. Carefully lower in the eggs and cook exactly 7 minutes for jammy yolks with set whites; transfer immediately to an ice bath for 1 minute, then peel under cool running water.
4. 4Slice the heirloom tomatoes into thick 1/2-inch rounds and season both sides with kosher salt and black pepper; let them sit 3 minutes so juices start to bead.
5. 5In a small bowl stir the cottage cheese with lemon juice, salt, black pepper, and most of the torn basil until creamy and lightly seasoned.
6. 6Spread a generous layer of the seasoned cottage cheese over each warm toast, covering edge to edge so it acts as a creamy base.
7. 7Arrange the salted tomato slices over the cottage cheese, slightly overlapping, then scatter the warm charred corn kernels evenly across the top.
8. 8Halve the jammy eggs and nestle two halves on each toast. Drizzle with remaining olive oil, finish with flaky sea salt, red pepper flakes, and the last of the fresh basil. Serve right away while the toast is still crisp and the eggs are warm.