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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 Method

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

Method
 

Boil the eggs:
  1. 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:
  1. 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:
  1. Toast the sourdough until golden and crisp.
Assemble:
  1. Spoon the egg mixture generously over your toast. Garnish with extra chives and a pinch of flaky salt if desired.
  2. Serve immediately.

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