Crispy Cornmeal Tomato Egg Toasts
Crisp cornmeal toast, jammy eggs, and juicy tomatoes make a sunny breakfast with a satisfying crunch.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (194 reviews)
INSPIRED BY
This original breakfast borrows the crunch of a cornmeal-fried coating and pairs it with soft eggs and bright skillet tomatoes.
Story
Casey likes breakfast with a little crunch before the day gets loud. The cornmeal coating turns ordinary toast into something crisp and golden, while tomatoes soften just enough to make a quick pan sauce. Add the egg while the yolk is still loose and let the feta bring a salty finish. It is the kind of breakfast that feels generous without asking for a slow morning.
By Casey
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1/3 cup fine cornmeal
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 4 slices sourdough bread
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 teaspoon lemon juice
- 1 scallion, thinly sliced
- 2 tablespoons crumbled feta
Instructions
- Whisk one egg with the milk in a shallow bowl, then stir the cornmeal, paprika, and 1/4 teaspoon salt in a second bowl.
- Dip each bread slice in the egg mixture, then press both sides into the seasoned cornmeal.
- Heat 1 tablespoon olive oil in a skillet over medium heat and cook the coated bread for 2 to 3 minutes per side until crisp and golden.
- Warm the remaining oil in the skillet, add the tomatoes and remaining salt, and cook for 3 minutes until the edges soften.
- Push the tomatoes to one side, crack in the second egg, cover, and cook for 3 to 4 minutes until the white sets and the yolk stays soft.
- Top the cornmeal toasts with tomatoes, the egg, lemon juice, scallion, and feta, then serve hot.
Chef Tips
- Use fine cornmeal so it clings to the bread instead of falling away.
- Cook the coated bread over medium heat to brown the crust before the crumbs darken.
- For firm yolks, cover the egg for 2 minutes longer.
- A sturdy sourdough slice gives the best contrast between crust and topping.
Cook's Notes
- **Bread:** Use day-old sourdough for a sturdy toast.
- **Cornmeal:** Press it on firmly so the coating stays put.
- **Eggs:** Cover the skillet to set the whites gently.
- **Tomatoes:** Stop cooking when they soften but still hold their shape.