GARLIC CONFIT BRUNCH TOAST WITH JAMMY EGG & GREENS

Toasted topped with greens, garlic confit, fried egg and topped with chile de arbol oil.

GARLIC CONFIT BRUNCH TOAST WITH JAMMY EGG & GREENS

This Green Garden Brunch Toast layers garlic confit butter, peppery arugula, crisp sourdough, and silky egg yolk into an unforgettable café-style breakfast. Print this easy brunch toast recipe and bring a little luxury to your kitchen today.

Course Breakfast, Brunch, Snack

Cuisine American, Café Style, Contemporary Brunch

Keyword Garlic Confit Brunch Toast, Jammy Egg Toast with Arugula

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 385kcal

Ingredients

1 piece crusty sourdough bread (85 to 113g )about 3 to 4 oz
1 tablespoon garlic confit butter (14 g)
¾ cup arugula (20 g)
1 large egg (50 g) sunny side up
1 teaspoon chili de árbol oil (5 ml)

Instructions

This toast comes together quickly if you already have Garlic Confit Butter tucked into the refrigerator and Chili de Árbol Oil waiting in the cupboard. Both recipes are easy to prepare ahead and add incredible flavor to eggs, toast, pasta, vegetables, and so much more.
Toast the Bread: Toast 1 slice crusty sourdough bread until crisp and golden brown.
1 piece crusty sourdough bread
Spread the Butter: Generously spread 1 tablespoon garlic confit butter over the hot toast so it melts into the bread.
1 tablespoon garlic confit butter
Quick Broil: Place the toast under the broiler for 30 to 60 seconds until the butter becomes bubbly and fragrant.
Cook the Egg: Pan fry 1 large egg sunny side up, keeping the yolk soft and silky.
1 large egg
Add the Greens: Pile ¾ cup arugula onto the warm toast.
¾ cup arugula
Optional: Top with pan-seared asparagus if desired, for more greens
Finish the Toast: Place the sunny side up egg on top and drizzle with 1 teaspoon chili de árbol oil.
1 teaspoon chili de árbol oil
Serve Immediately: Enjoy while warm with soft yolk and crisp edges.

Notes

Nutrition