Tomato-Egg Toast with Spring Herbs & Creamy Goat Cheese

There are mornings — especially in late spring — when your body asks for something nourishing, but also light. This is the breakfast (or lunch, or dinner!) I turn to when I want something warm, a bit messy, and incredibly satisfying. A runny egg, just set. Juicy tomatoes, cooked down with herbs. Toast, crisp and golden. And if you're lucky — maybe a spoonful of fresh spring goat cheese, all creamy and tangy from the milk of newly mothered goats.

This dish is fast, frugal, and flavourful. Perfect for April and May, when herbs are exploding with green energy and fresh cheeses come into season. In fact, spring is the very best time to enjoy soft goat or sheep’s cheese, as animals give birth and begin producing rich, nutrient-dense milk. The resulting cheese is particularly nourishing, fresh, and slightly tangy—an optional addition that makes this simple meal feel indulgent and deeply seasonal.

The whole dish comes together in under 15 minutes, using ingredients that are probably already in your kitchen: eggs, tomatoes, garlic, herbs, and bread. Tomatoes begin their journey back to flavour around now — especially the very first sun-kissed imports — and when simmered gently, they make a sauce that feels like sunshine on a plate. Eggs bring a complete protein punch, with good fats and important nutrients like choline and B vitamins.

This is a plate you’ll want to eat with both hands — no fuss, just food that tastes and feels good, and celebrates the gentle beauty of spring.

Preparation time: 5 mins

Cooking Time: 10 mins

Ingredients for 2 toasts:

• 2 slices of hearty bread (sourdough, gluten-free or rye - all work beautifully)

• 2 fresh eggs

• 1–2 ripe tomatoes (or a handful of cherry tomatoes), chopped

• A few sprigs of fresh spring herbs (parsley, dill, or basil)

• Olive oil or Ghee (for frying)

• Sea salt & black pepper, to taste

• Optional:

  • 2 tablespoons fresh goat or sheep cream cheese (especially good in April–May)

  • A pinch of chili flakes (if you like a kick)

Step-by-step cooking process:

1. Sauté the tomatoes. In a pan, heat a drizzle of olive oil (or ghee) and add the chopped tomatoes with a pinch of salt. Let them cook down for 5–7 minutes on medium heat, until soft, saucy, and fragrant. Add chopped herbs and stir through.

2. Melt the cream cheese (optional but heavenly): Once the tomatoes are saucy, stir in 2 tablespoons of fresh goat or sheep cream cheese until fully melted and blended. This will make the base rich, velvety, and incredibly nourishing — especially in spring when this cheese is at its peak.

3. Toast the bread. While the sauce is finishing, toast your bread slices until golden and crisp.

4. Crack in the eggs. Gently crack 2 eggs right into the creamy tomato pan, nestling them in the sauce. Cover with a lid and cook on low until the whites are just set and yolks remain runny — about 3–4 minutes.

5. Assemble. Place each egg with the creamy tomato mixture onto a slice of toast. Finish with more herbs, a crack of black pepper, and an extra drizzle of olive oil if you like.