We love Mediterranean breakfast toast in our house. The creaminess of the ricotta cheese, the crunch from the shoots and the vegetables, the softness of the poached eggs, and the sweetness of the balsamic reduction. They all make for a perfect combo. This is one brunch that I could eat on any given day and still want the next day.

Ingredients for Mediterranean Breakfast Toast

Some eggs, some soft cheese, some vegetables, and you are set.

List of Ingredients for Mediterranean Breakfast Toast:

• 8 eggs
• 4 pieces of large multigrain rye bread (or bread of choice)
• 1 cup broccoli shoots (or any shoots of choice)
• 1 large tomato
• 1/4 English cucumber (or 1 Persian cucumber)
• 1 cup of ricotta cheese
• 4 tablespoons balsamic reduction
• 4 tablespoons extra virgin olive oil
• salt to taste
• fresh cracked black pepper to taste
• water + 1 tablespoon white vinegar to poach the eggs

Let’s start by chopping the tomato and cucumber into bite size cubes. I try and remove the seeds of the tomato so that the bread doesn’t get too soggy. And I like to use field tomatoes, but you can use any type you like. For the cucumber as well, you can use Persian cucumbers instead. Once chopped, set the chopped vegetables aside.

Other Breakfast Ideas You Will Like

Here is a sample of other breakfast ideas you can find and enjoy at Aroma and Essence.

The Toast

I like to toast one piece of bread at a time, but you can toast them all at one go if that is your choice. Take one piece and then spread 1/4 of the ricotta onto it evenly. Using a spoon and drizzle a quarter of the balsamic reduction and a quarter of the olive oil on top of the ricotta cheese. You can sprinkle a little bit of salt and fresh cracked pepper on it as well if you like.

Poaching an Egg

Next, I poach my eggs. To poach an egg, you have to have water boiling in a pan. I use a medium sized pot and fill it halfway (enough to submerge a whole egg) and allow it to come to a rolling boil. Once it’s boiled, I add 1 tablespoon of white vinegar to the water and allow it to boil again. Then crack the egg directly into the pot. The vinegar helps the egg whites to cook while keeping the yolk liquid. The length for which you cook the egg all depends on how well you like your yolk done. Since I like my eggs a little runny, I only cook them for about 3-4 minutes.

I love poached eggs. I can have them every day and still not tire of them and make so many breakfast dishes with them and love them. My husband on the other hand can’t stand them. So, he gets fried eggs instead. You can even use hard boiled eggs if that’s your preference.

Final Mediterranean Breakfast Toast

We are ready to assemble our Mediterranean breakfast toast. Now that our eggs are ready, we can assemble the Mediterranean breakfast toast. I start by adding a quarter of the broccoli shoots on top of the ricotta cheese. You can use any shoots or sprouts for this. I really enjoy this with alfalfa sprouts. Or you can replace the shoots with some arugula or even baby spinach. The choices are limitless.

Remove 2 eggs from the water with a spider or a slotted spoon and ensure that all of the water is drained from the eggs. It’s no fun when there’s water on the toast making it soggy. Add the eggs on top of the greens. Sprinkle them with salt and fresh cracked pepper and then add a quarter of the chopped tomatoes and cucumber on top of that. Drizzle with a 1/4 tablespoon of the balsamic reduction and 1/4 tablespoon of olive oil.

Enjoy it hot with a hot cup of coffee or tea. Repeat for the remaining 3 pieces of toast. This meal is so filling that I often find it difficult to finish the whole slice. I sometimes use a smaller slice of bread for myself. But it is such a delicious and satisfying meal.

Variations:

There is so much one can do with this:

• Feta cheese – crumble some feta on the bread instead. It goes really well with the vegetables.
• Gluten free bread – not a fan of gluten or have sensitivities. Replace the bread with one of your choice.
• Make it into a wrap – my kids love making this into a wrap. Take a regular or gluten free wrap and place all ingredients in that and roll it up and enjoy.
• Red pepper – add chopped pepper to the mix and see how you enjoy that.

Stay Connected

If you like the recipe please leave a comment below. Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts Facebook, Instagram, Pinterest, and Twitter.

Mediterranean Breakfast Toast

Course: BreakfastCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

537

kcal

Total time

10

minutes

This Mediterranean breakfast toast is a perfect brunch. Creamy ricotta, crunchy vegetables, and soft poached eggs topped on a piece of toast.

Ingredients

• 8 eggs

• 4 pieces of large multigrain rye bread

• 1 cup broccoli shoots (or any shoots of choice)

• 1 large tomato

• 1/4 English cucumber (or 1 Persian cucumber)

• 1 cup of ricotta cheese

• 4 tablespoons balsamic reduction

• 4 tablespoons extra virgin olive oil

• salt to taste

• fresh cracked black pepper to taste

• water + 1 tablespoon white vinegar to poach the eggs

Directions

• Chop the tomato and cucumber into small cubes. Remove the seeds from the tomatoes. Set aside.
• Poach the eggs. To poach the eggs, bring the water to a rolling boil. Add a tablespoon of white vinegar to the water. Crack the eggs directly into the water and allow them to cook to your liking. For runny yolks, boil for about 3-4 minutes.
• Toast the bread and spread 1/4 of the ricotta onto each piece of toast.
• Drizzle 1/4 tablespoon of olive oil and 1/4 tablespoon of the balsamic reduction on top of the ricotta.
• Add 1/4 of the shoots on top of the ricotta.
• Remove the poached eggs from the water using a spider or slotted spoon. Ensure that you drain all the water.
• Add 2 of the eggs on top of the shoots.
• Sprinkle 1/4 of the tomatoes and 1/4 of the cucumber cubes on top of the eggs. Sprinkle with salt and fresh cracked pepper to taste.
• Drizzle with 1/4 tablespoon of olive oil and 1/4 tablespoon of the balsamic reduction.
• Enjoy warm with a fresh cup of coffee.

.

Check out other breakfast recipes here.

Don’t forget to follow me on

Facebook, Instagram, Pinterest, and Twitter.

• Facebook
• Instagram
• Pinterest
• Twitter