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Eggs on Wholemeal Toast with Grilled Tomatoes served on wholemeal toast with fresh herbs on a ceramic plate

Eggs on Wholemeal Toast with Grilled Tomatoes: 7 Best Tips

A quick, wholesome and satisfying breakfast that's packed with protein, fibre and fresh ingredients. Ready in just 20 minutes, it's ideal for busy mornings, relaxed brunches or a light lunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast, brunch
Cuisine: british
Calories: 407
Ingredients Equipment Method

Ingredients
  

  • 4 large free-range eggs
  • 4 slices wholemeal bread
  • 2 ripe tomatoes halved
  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp chopped fresh parsley or chives
  • Optional: chilli flakes

Equipment

  • Toaster
  • Non-stick frying pan or saucepan for poached eggs
  • Grill or grill pan
  • Chopping Board and Sharp Knife
  • Small mixing bowl or ramekins for cracking eggs
  • Fish slice or spatula
  • Pastry brush for brushing the tomatoes with olive oil
  • Serving plates
  • Measuring Spoons

Method
 

  1. Preheat the grill to medium-high.
  2. Brush the tomatoes lightly with olive oil and season.
  3. Grill for 8–10 minutes until lightly caramelised.
  4. Toast the wholemeal bread until crisp.
  5. Cook the eggs to your preferred style.
  6. Place the toast onto warm plates.
  7. Add the grilled tomatoes.
  8. Top with the eggs.
  9. Garnish with herbs and freshly ground black pepper.
  10. Serve immediately.