Toasts with Roasted Cherry Tomatoes, Fresh Herbs Labneh and Soft-boiled Egg
Crispy toasts topped with a smooth herb spread, sweet roasted cherry tomatoes, and a creamy soft-boiled egg. A refined, fresh brunch bursting with Mediterranean flavors, ready in under 40 minutes.
The perfect brunch
The spread can be prepared ahead of time to save you time. A complete meal to for serve at a weekend brunch!
Why make this recipe?
- Perfect for brunch: simple, elegant, and impressive.
- Homemade spread: labneh or fresh cheese enhanced with herbs and lemon zest.
- Burst of flavor: roasted tomatoes, garlic, basil, chili… a Mediterranean delight.
- Super quick: ready in under 40 minutes, even when hosting.
- Adaptable: swap in whatever herbs you have on hand.
- Complete meal: protein, fiber, healthy fats… and pure indulgence.
Preheat the oven to broil. Place the 4 slices of bread on a baking sheet lined with parchment paper.
Broil for 1 minute, flip, and broil for another minute until golden. Set aside.
In a bowl, mix all the spread ingredients together. Chill in the fridge until ready to use.
Fill a small saucepan with water and bring to a boil. Gently lower in the eggs and cook for 6 minutes.
Run under cold water to stop the cooking, then peel. Set aside.
In a medium non-stick pan, heat a drizzle of olive oil. Add the cherry tomatoes and cook for 2 to 3 minutes, stirring occasionally.
Add the garlic, salt, and pepper, stir again, and continue cooking until the tomatoes start to burst slightly. Set aside.
Spread about ¼ cup (60 ml) of the herbed labneh mixture on each slice of toast.
Top with a quarter of the roasted tomato mixture, half an egg, a few fresh basil leaves, a pinch of chili flakes (if using), and a drizzle of olive oil.
Finish with a pinch of flaky sea salt. So good!
Bon appetit and enjoy!
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