Mediterranean Whipped Feta Toast with Blistered Tomatoes & Soft Eggs

Whipped feta has long brightened Greek meze spreads, where tangy cheese meets fruity olive oil. Here it cushions blistered cherry tomatoes and soft eggs on thick sourdough for a sunny Mediterranean breakfast toast.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 395 cal
• 20g protein
• 28g carbs
• 24g fat

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Ingredients

• 2 cups heirloom cherry tomatoes
• 8 oz feta cheese
• 1/3 cup Greek yogurt
• 3 tbsp extra-virgin olive oil
• 4 large eggs
• 4 thick sourdough slices
• 1 lemon
• 3 tbsp fresh dill
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the broiler on high and position a rack 6 inches from the heat.
2. 2Toss the cherry tomatoes with one tablespoon olive oil, salt, and pepper on a small sheet pan; broil until skins blister and some burst, 4 to 6 minutes, watching closely.
3. 3While tomatoes cook, crumble the feta into a food processor with the Greek yogurt, remaining olive oil, zest of the lemon, minced garlic, and most of the dill; blend until light and fluffy, scraping once.
4. 4Toast the sourdough until deep golden and crisp on both sides.
5. 5Bring a saucepan of water to a gentle boil, lower heat to a simmer, and soft-boil the eggs for exactly 6 minutes 30 seconds for jammy yolks; transfer immediately to an ice bath for 1 minute, then peel carefully.
6. 6Spread a generous layer of whipped feta on each toast.
7. 7Pile the warm blistered tomatoes over the feta, letting juices soak into the bread.
8. 8Halve the soft-boiled eggs and nestle two halves on each toast; finish with remaining dill, red pepper flakes, and a squeeze of lemon juice.
9. 9Serve at once while the toast is still crunchy and the egg yolks are warm and creamy.