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Breakfast toast with jammy egg mix on a wooden board

High-Protein Breakfast Toast

A quick and nourishing breakfast toast topped with creamy Greek yogurt, tangy mustard, soft-boiled jammy eggs, and fresh chives. Packed with over 15g of protein and ready in under 20 minutes - perfect for busy mornings or a post-workout bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, lunch
Cuisine American

Ingredients
  

  • 1 slice sourdough bread toasted
  • 2 large eggs
  • 1 heaping tablespoon Greek yogurt plain, full-fat
  • 1 teaspoon whole grain mustard
  • 1 teaspoon chopped chives plus more for garnish
  • 1/4 small lemon juiced
  • Salt and pepper to taste

Instructions
 

Boil the eggs:

  • Bring a small pot of water to a gentle boil. Carefully lower the eggs (at room temperature) into the water. Cook for 6 minutes, then transfer to an ice bath for 2 minutes. Peel and roughly chop. I like to use the fork for that.

Mix the filling:

  • In a bowl, combine the Greek yogurt, mustard, lemon juice, and chives. Season with salt and pepper to taste. Mix in chopped eggs.

Toast the bread:

  • Toast the sourdough until golden and crisp.

Assemble:

  • Spoon the egg mixture generously over your toast. Garnish with extra chives and a pinch of flaky salt if desired.
  • Serve immediately.
Keyword Easy breakfast idea, Egg toast recipe, Greek yogurt toast, Healthy breakfast for weight loss, Healthy breakfast toast, High protein breakfast, Jammy eggs recipe, Protein breakfast recipe, Quick high protein breakfast, Sourdough breakfast toast
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