Introduction
This is honestly one of my favourite breakfasts. It’s so simple, but it really shows how powerful just a couple of great ingredients can be when you use them well. It’s full of flavour, texture, and colour—and it ticks all the boxes we’re looking for in a balanced meal.
Salting the tomatoes here is key. It draws out their moisture and intensifies their flavour, which is basically what salt is meant to do in most dishes.
While I usually have this for breakfast, it works just as well for lunch or dinner. Technically, it’s a classic bruschetta—but I’ve added an egg on top for a bit of protein, and it really does just bring the whole thing together.
Ingredients (Serves 1 but scales well)
- 150-200g really good cherry tomatoes
- 2 slices of your favourite bread (a thick sourdough or decent wholegrain works great)
- 1 clove of garlic
- A handful of fresh basil, chopped
- 2 eggs
- A generous pinch of salt
- Olive oil (a drizzle or spray for cooking)
Steps
1. Chop your cherry tomatoes into small pieces. I like to halve them by cutting at the stem scar, then half the halves by cutting down their centre, but this doesn’t have to be perfect, just get involved. Tip them into a bowl and add a very generous pinch of salt. Stir them together with the chopped fresh basil and let it all sit while you get everything else ready.
2. Get your bread in the toaster. While that’s doing its thing, heat a pan on high with a little oil. Crack in your egg and fry to your liking.
3. Once the toast pops, peel your garlic clove and rub it straight onto the toast while it’s hot. You’ll see little bits of garlic catching on the toast. Don’t skip this bit—it’s small, but it brings loads of flavour.
4. Get a plate and stick the toast down. Pile the tomato-basil mix onto the toast. Spoon over some of that tomato juice too—don’t waste it. Top the whole thing with your fried egg and enjoy!
