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–+ servings
Savory breakfast toast with runny egg, garlic confit, parmesan, and herbs on crispy sourdough bread

The Ultimate Savory Breakfast Toast

A crispy, creamy, flavor-packed savory breakfast toast layered with garlic confit, a perfectly runny egg, parmesan, and a bold umami twist. This easy gourmet toast comes together in minutes but tastes like something from your favorite brunch spot.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Breakfast, lunch
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread
  • 4-5 garlic confit cloves
  • 2 tbsp cream cheese
  • 2 eggs
  • 3 anchovy fillets torn
  • 2 tbsp finely grated parmesan
  • dried oregano
  • red pepper flakes optional
  • fresh parsley
  • olive oil
  • salt & pepper

Method
 

  1. Toast sourdough until golden and crisp.
  2. Gently mash and spread garlic confit cloves over warm toast.
  3. Spread a thin, even layer of cream cheese over the garlic.
  4. Fry eggs to your preference (sunny-side up recommended for a runny yolk).
  5. Place eggs on toasts.
  6. Tear anchovies into small pieces and scatter over the eggs
  7. Top with parmesan, oregano, red pepper flakes, and parsley.
  8. Drizzle with olive oil if desired.

Notes

  • For the best flavor, use homemade garlic confit - it makes a noticeable difference.
  • Don’t skip the olive oil drizzle at the end; it ties everything together.
  • Keep the egg yolk runny - it acts like a natural sauce for the toast.
  • Anchovies should enhance the flavor, not dominate it - adjust to your taste.
  • Use freshly grated parmesan for better texture and flavor.

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