Chimichurri Breakfast Toast

Chimichurri breakfast toast with egg and microgreens

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:

  1. Toast your bread to golden perfection.
  2. Cook your egg to your liking (we’re soft-boiled fans).
  3. Lay the egg on the toast, slice in half if desired.
  4. Drizzle generously with Chimichurri sauce.
  5. 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.
Get Chimichurri