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Greek · Breakfast
Cycladic Eggs on Toast
Sourdough toast spread with a whipped goat's-milk cheese and caper mash, crowned with ripe tomato rounds and a sunny-side-up egg fried in olive oil. Salty, creamy and briny, in the spirit of an Athens museum café breakfast.
- YieldServes 2
- Hands-on15 min
- Total18 min
- Difficulty
Ingredients
- 45 gkatiki cheese or soft goat cheese, 3 heaping tbsp; or 2 tbsp crumbled Greek feta plus 1 tbsp well-drained ricotta or fresh anthotyro
- 1 tspcapers, Santorini if possible, drained and coarsely chopped
- 45 mlextra-virgin Greek olive oil, 3 tbsp, divided
- 2large eggs
- 2 sliceswhole-grain sourdough bread, toasted or grilled
- 1medium firm ripe tomato, cored and cut into 6 rounds
- to tastesalt and freshly ground black pepper
- to tastepickled sea fennel (rock samphire, kritamo), a few pieces, if availableoptional
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