Sourdough Toast w/ Whipped Feta, Tomato Confit, Poached Egg, & Pickled Onions

Gourmet sourdough toast topped with creamy whipped feta, vibrant tomato confit, perfectly poached eggs, and tangy pickled onions. Simple, elegant, and packed with flavor.

Why You'll Love Sourdough Toast w/ Whipped Feta, Tomato Confit, Poached Egg, & Pickled Onions

The feta gets whipped smooth with olive brine and olive oil in a food processor, then spread over toasted sourdough. It's layered with arugula, tomato confit, a poached egg, and pickled red onions, finished with flaky salt.

Tips and Tricks

• Use day-old sourdough for the best toast texture and flavor.
• Make sure the poaching water simmers gently to keep eggs tender and silky.
• Add olive brine gradually to the feta for a creamy, spreadable consistency.
• Serve immediately to enjoy the contrast between warm toast and cool whipped feta.

Variations

• Swap arugula for peppery watercress or baby spinach for a different leafy bite.
• Use labneh or ricotta instead of feta for a milder cheese flavor.
• Add a drizzle of chili oil or a sprinkle of red pepper flakes for a spicy kick.

Substitutions

• Use gluten-free bread if needed.
• Replace tomato confit with sun-dried tomatoes or fresh heirloom tomatoes for seasonality.
• Pickled red onions can be swapped with quick-pickled shallots or radishes.

Best Served With

• Freshly brewed coffee or a light herbal tea
• A citrusy green salad for a refreshing contrast
• Avocado slices or smashed chickpeas for extra creaminess
• Light rosé or sparkling wine for brunch occasions

How to Store Leftovers

• Store whipped feta separately in an airtight container in the fridge for up to 3 days. Poached eggs are best enjoyed fresh but can be refrigerated for up to 1 day.
• Toast and toppings are best assembled just before serving.

Common Questions

Sourdough Toast w/ Whipped Feta, Tomato Confit, Poached Egg, & Pickled Onions

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Gourmet sourdough toast topped with creamy whipped feta, vibrant tomato confit, perfectly poached eggs, and tangy pickled onions. Simple, elegant, and packed with flavor.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Breakfast, Brunch

Cuisine: Contemporary

Calories: 172

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 pieces sourdough bread
• 2 eggs
• 2 tablespoon distilled white vinegar
• 1 handful arugula
• 2 oz feta cheese
• 1 handful pickled red onions
• 2 tablespoon tomato confit
• 2 tablespoon olive oil + more for bread
• 1 teaspoon olive brine
• Flaky salt to finish
• Kosher salt and black pepper to taste

Equipment

• Skillet or frying pan
• Mixing bowl
• Food processor
• Slotted spoon
• Ramekins or small bowls
• Small saucepan

Method

 

1. Heat a skillet over medium heat with a drizzle of olive oil. Toast sourdough bread slices until golden brown on both sides. Remove and set aside.
2. Bring a small saucepan of water to a boil. Add distilled white vinegar, then reduce to a steady simmer.
3. Crack each egg into separate ramekins. Create a gentle vortex in the simmering water using a spoon. Carefully tilt each egg into the water. Poach for about 2 minutes or until eggs reach desired doneness. Remove with a slotted spoon and drain on paper towels. Set aside.
4. In a food processor, combine feta cheese and olive brine. Process until smooth while slowly adding 2-3 tablespoon olive oil to create whipped feta. Set aside.
5. Toss arugula in a small bowl with a drizzle of olive oil and flaky salt. Set aside.
6. To assemble, spread 2 tablespoon whipped feta evenly over each slice of toast. Top with arugula, then tomato confit, and finally place the poached eggs on top.
7. Garnish with pickled red onions, flaky salt, and freshly ground black pepper. Serve immediately.

Nutrition

Calories: 172kcalCarbohydrates: 4gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 51mgSodium: 661mgPotassium: 38mgFiber: 0.04gSugar: 1gVitamin A: 244IUVitamin C: 0.1mgCalcium: 287mgIron: 0.5mg

Notes

Storage: This one is meant to be eaten right away since the toast softens and a poached egg won't reheat well. If you want a head start, make the whipped feta, tomato confit, and pickled onions ahead and store them separately in the fridge, then toast the bread and poach the eggs fresh.

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