Imported from Instagram
Roasted Tomato and Egg Toast
Sourdough toast topped with roasted cherry tomatoes and garlic, a savory mashed egg and Parmesan mixture, and fresh basil. Red chili flakes add a touch of heat.
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Ingredients
- Cherry tomatoes
- Sourdough bread (1 slice is referenced in the method)
- Garlic cloves
- Salt and pepper (To taste; used with the tomatoes and in the egg mixture)
- Red chili flakes (Used in the egg mixture and as a finishing garnish)
- Parmesan cheese (Mixed into the eggs and sprinkled on top)
- Fresh basil (For finishing)
- Eggs (Boiled, then mashed)
- Olive oil (For drizzling over the tomatoes and garlic)
- Fresh rosemary (Optional)
Steps
- 1
Preheat the oven to 425°F (220°C). Place the cherry tomatoes and garlic cloves in a baking dish.
- 2
Drizzle the tomatoes and garlic with olive oil and sprinkle with salt and pepper. Add fresh rosemary if desired.
- 3
Bake at 425°F (220°C) for 25 minutes.
- 4
Toast a slice of sourdough bread and set it aside.
- 5
Boil the eggs, then mash them.
- 6
Add Parmesan cheese, salt and pepper, and red chili flakes to the mashed eggs. Combine everything well.
- 7
Top the toasted bread with the baked tomatoes and garlic.
- 8
Add the mashed egg mixture to the toast.
- 9
Finish with a sprinkle of Parmesan cheese, red chili flakes, and fresh basil.
Notes
The source does not provide quantities for any ingredient or specify the egg-boiling time. Adjust ingredient amounts to taste and according to the number of toast slices being prepared.
Nutrition per serving
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