Toasts with roasted cherry tomatoes, fresh herbs labneh and soft-boiled egg

The perfect brunch! The spread can be prepared in advance to save time! A complete meal to serve at a weekend brunch!

Servings: 2

Preparation: 20 minutes

Cooking: 15 minutes

Ingredients :

• 4 slices of bread The crumb of The Good Morning Craftsman
• Extra virgin olive oil
• About 250 g greenhouse cherry tomatoes
• 1 clove garlic, finely grated
• 1 pinch kosher salt
• Freshly cracked black pepper

Spread:

• 1 cup (250 ml) labneh or cream cheese
• ¼ cup (60 ml) coconut milk
• About 2 tbsp finely chopped tarragon
• About 2 tbsp finely chopped flat-leaf parsley
• 2-3 sprigs fresh thyme, leaves removed
• Zest of 1 lemon
• 2 eggs

To serve:

• A pinch of flaked sea salt
• A pinch of chili flakes (optional)
• Basil leaves

Steps:

1. Preheat the oven to broil . On a baking sheet covered with parchment paper, place the 4 slices of bread. Place in the oven and grill the slices of bread for one minute. Turn over and grill for another minute. Set aside.
2. In a bowl, combine all the spread ingredients and set aside to cool.
3. For the eggs: Fill a small pot with water and bring to a boil. Place the eggs in the boiling water and cook for 6 minutes. Run the eggs under cold water to stop the cooking, then remove the shell. Set aside.
4. For the tomatoes: In a medium nonstick skillet, drizzle olive oil and heat. Add cherry tomatoes, stir and cook for 2 to 3 minutes. Add garlic, salt and pepper. Stir and continue cooking until tomatoes open slightly and start to soften. Set aside.
5. To serve: Spread ¼ of the labneh mixture on each slice of bread. Top with ¼ of the cooked tomato mixture, ½ egg, a few fresh basil leaves, a pinch of chilli flakes and a drizzle of olive oil. So good!