Chimichurri Breakfast Toast
Proof that breakfast doesn’t have to be boring (or bland).
Chimichurri Breakfast Toast with Egg & Microgreens
This protein-packed breakfast is the flavor-forward wake-up call you didn’t know you needed. One pouch of Chimichurri transforms simple toast and egg into a punchy, herby, café-level bite. Topped with peppery microgreens and a sprinkle of chili flakes, this is our kind of AM routine.
Ingredients:
- 1 slice of sourdough or hearty multigrain toast
- 1 egg (soft boiled or fried)
- 1 pouch of Howl at the Spoon Chimichurri
- Microgreens (we like arugula or broccoli sprouts)
- Optional: chili flakes, cracked pepper, olive oil drizzle
Instructions:
- Toast your bread to golden perfection.
- Cook your egg to your liking (we’re soft-boiled fans).
- Lay the egg on the toast, slice in half if desired.
- Drizzle generously with Chimichurri sauce.
- Top with microgreens and finish with chili flakes or cracked pepper.
Pro tip: Make it a full brunch spread with avocado slices, or double it up with two toasts and scrambled eggs.
