Recipes

Chimichurri Breakfast Eggs & Toast (Serves 2)

Base serves 2 with leftovers — slide to scale the ingredients.

A quick, savory breakfast (or brunch) featuring crispy toast, runny eggs, and a bright kick of chimichurri.

🛒 Ingredients (Serves 2)

  • 4 eggs (fried, poached, or scrambled)
  • 4 slices hearty bread (sourdough, rye, or pita)
  • 2–4 tbsp chimichurri sauce
  • Optional add-ons:
    • 1 ripe avocado, mashed or sliced
    • 2 tbsp crumbled feta or goat cheese
    • Handful of arugula or baby greens
    • Chili flakes or Aleppo pepper
    • Olive oil or butter for toasting

👩‍🍳 Instructions

  1. Toast the Bread

    • Lightly butter or oil bread slices and toast until golden, either in a toaster or skillet.

  2. Cook the Eggs

    • Fried: Crack eggs into a hot pan with a bit of oil. Cook until whites are set and edges are crisp (sunny side up or over-easy).
    • Poached: Simmer in water with a splash of vinegar for 3–4 minutes.
    • Scrambled: Whisk eggs and cook slowly in a nonstick pan with butter or olive oil until soft and fluffy.

  3. Assemble the Toasts

    • Spread avocado on toast (optional).
    • Top each toast slice with an egg.
    • Drizzle 1–2 tbsp chimichurri over the top.
    • Sprinkle with feta, greens, and chili flakes if using.

🍽️ Serving Suggestion

  • Serve with fresh fruit, roasted potatoes, or a simple green salad for a more complete brunch.
  • Add a cup of coffee or a glass of orange juice for balance.

🌿 Pro Tip

This dish works beautifully with leftover roasted veggies or grilled mushrooms added to the plate.