Heirloom Tomato Egg Toast with Hot Honey Drizzle

Serves 4 · 10 min prep · 8 min cook

Ingredients

• 4 thick sourdough bread slices
• 4 large eggs
• 2 medium heirloom tomatoes
• 1/4 cup fresh basil leaves
• 3 tbsp mayonnaise
• 2 tbsp hot honey
• 2 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove
• 1 tbsp butter

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and lay them on a plate. Sprinkle lightly with salt and let them sit while you prep everything else so excess moisture draws out.
2. 2Toast the sourdough slices in a toaster or under the broiler until deep golden and crisp on the edges. Rub the cut side of the garlic clove over the hot toast surfaces for gentle flavor.
3. 3In a small bowl, stir the mayonnaise with a spoonful of hot honey until smooth and slightly glossy. Spread this mixture evenly over each toast.
4. 4Warm a nonstick skillet over medium-low heat and melt the butter until foaming. Crack in the eggs and cook gently, spooning butter over the whites, until the whites are just set and yolks remain runny, about 3 to 4 minutes.
5. 5Pat the salted tomato slices dry with a paper towel. Arrange overlapping tomato slices on each prepared toast.
6. 6Slide one soft-cooked egg onto each toast. Tear the basil leaves over the top and finish with a generous zigzag of remaining hot honey.
7. 7Crack black pepper over everything and drizzle a little olive oil for shine. Serve immediately while the toast is still crunchy and the egg yolk is warm.
8. 8If packing for a rushed school morning, keep the egg soft-set and wrap loosely in parchment so the toast stays crisp until eaten.