I made this for our breakfast yesterday, and it made our morning feel so special. I got to work earlier than usual and was in the best mood! This may surprise you, but my normal go-to breakfast is a protein shake I can grab out of the fridge while I’m rushing out the door to get to work. I love breakfast, and I enjoy making a big morning food spread as much as I enjoy cooking every other meal, but with a full-time job, it’s difficult to find the extra time in my morning for a home-cooked breakfast. That’s why I created this recipe—because I wanted real food one morning, instead of just drinking my breakfast, and I wanted something quick and healthy. This recipe checks all the boxes and is so, so yummy!
I am a big fan of hummus. I made some black-eye pea hummus back in January for a New Year's charcuterie tray, and it was delicious! For this recipe, I bought some classic chickpea hummus from Kroger, and the flavors of the hummus mixing with warm, slightly blistered tomatoes is almost magical. The fried egg, bacon and feta cheese make this breakfast toast super special, and I can see it becoming a regular item on our breakfast menu from now on.
2 slices of sourdough bread
Hummus (I used store-bought)
1 tomato from the vine
2 tablespoons olive oil
Pinch of real bacon bits
2 tablespoons feta cheese
2 tablespoons fresh parsley, chopped
Pinch of kosher salt
Fresh cracked black pepper
Toast the sourdough bread
While bread is toasting, fry eggs in olive oil to desired doneness.
Slice tomato into 4-5 slices and heat in skillet for a minute or two, each side. Slightly blistered tomatoes makes all the difference for this recipe!
Spread hummus on toast. I like mine thick, but use to your preferred taste.
Place two tomato slices on top of hummus.
Top each slice of toast with a fried egg.
Sprinkle a pinch of bacon bits on top.
Top each slice of toast with a tablespoon of feta cheese.
Finish toast with a pinch of kosher salt, fresh cracked black pepper and fresh parsley.