Description
Crispy sourdough topped with light, fluffy shredded eggs and a touch of butter, this Shredded Egg Sourdough Toast is a simple yet elegant breakfast that feels like a café treat at home.
Ingredients
Scale
- 3 large eggs, boiled and slightly cooled
- 2 slices sourdough bread, toasted or grilled
- 1 tablespoon butter, for spreading
- Pinch of salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs such as chives or parsley (optional)
Instructions
- Bring a small saucepan of water to a boil and cook the eggs for 9–10 minutes until hard-boiled. Cool them under cold water.
- Toast or grill the sourdough slices until golden and crisp.
- Spread butter on the warm toast so it melts slightly.
- Peel the boiled eggs and use a grater to shred them directly over the buttered toast.
- Season with salt, black pepper, and herbs if desired.
- Serve immediately while warm.
Notes
- Use slightly warm eggs for fluffier shreds.
- Try adding avocado or chili flakes for a twist.
- Best served fresh, not stored overnight.
Nutrition
- Serving Size: 1 toast
- Calories: 280
- Sugar: 1g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg