Whipped Cottage Cheese Heirloom Tomato Toasts with Soft Eggs

Garlic-rubbed sourdough meets a modern breakfast favorite when creamy whipped cottage cheese cushions juicy heirloom tomatoes and soft eggs. A drizzle of chili crisp and fresh basil finish these no-oven toasts with bright, farm-stand flair.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 22g protein
• 28g carbs
• 21g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Set a large nonstick skillet over medium-low heat and add a thin film of olive oil while you prep the toppings.
2. 2Rub one side of each bread slice firmly with the cut side of the garlic clove, then brush lightly with olive oil.
3. 3Toast the bread in a dry skillet or toaster until deep golden and crisp on both sides; keep warm on a plate.
4. 4Add the cottage cheese to a bowl and whip vigorously with a fork or small whisk for about 30 seconds until lighter and spreadable; fold in the lemon zest and salt.
5. 5Core and thickly slice the heirloom tomatoes; season the cut sides with flaky salt and black pepper so they release a little juice.
6. 6Crack the eggs into the warm skillet, cover, and cook 3 to 4 minutes until the whites are just set and the yolks remain jammy; season lightly.
7. 7Spread a generous layer of whipped cottage cheese on the garlic side of each toast.
8. 8Arrange overlapping tomato slices over the cheese, letting some juices soak into the bread.
9. 9Top each toast with a soft egg, then drizzle with remaining olive oil and a little chili crisp.
10. 10Tear basil leaves over the top, finish with extra flaky salt, and serve immediately while the egg yolk is still runny.