I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure what it was, but I’m on the mend. I’ve been throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.
This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached. Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer). Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!
Make it dairy free: Sub avocado, smashed with a sprinkle of salt, for the goat cheese. Change it up: Peas are just a spring variation on this goat cheese and egg toast! In the summer, I’m going to top my toast with sliced heirloom tomatoes and a sprinkle of chopped basil. In the fall and winter, I’ll try it with roasted winter squash and fried sage.
