Herb Whipped Goat Cheese Toast
Today, we're making Herb Whipped Goat Cheese Toast!
These toasts are pure sunshine on a plate. We're whipping up a smooth and creamy goat cheese loaded with fresh garden herbs. Then, we're schmearing it all over perfectly toasted bread. And, we're topping the whole situation with gooey eggs and fresh microgreens. It's the ultimate in freshness and deliciousness!
Let's start with the goat cheese. We'll need a log of goat cheese that's been softened to room temperature. Softening it first helps it to completely blend with the good stuff we're going to add to it. To the goat cheese, we're also going to add some greek yogurt, some fresh chives, some fresh parsley, and a pinch of salt and pepper. We'll let a food processor do the hard work for us and blend the mix until it's smooth and creamy. And, that's it! From here on out, all that's left to do is assemble.
For our toast layer, you can use whatever bread you prefer. But, the ultimate goal is to make sure we have some significant surface area so that we have plenty of room to load on our toppings. I chose to use a multigrain loaf that I sliced myself, but a slice of sourdough would be really nice here too. Toast it to your liking, and give it a good schmear of our creamy goat cheese all over the top.
Next, we'll add a fresh layer of veggies to our toasts. We'll need some pea microgreens and some thinly sliced radishes. The pea greens are so sweet and fresh. They're the perfect compliment for our herbaceous whipped cheese. Then the radishes add a crisp, peppery bite which balances out some of the rich and creamy elements on our toasts.
The last layer on our toast is a beautiful, gooey egg. I really like these toasts with a poached egg. But, a perfectly jammy egg works beautifully here too. Either way, the goal is to have a nice, yolky egg that oozes its creamy interior all over our bright green elements. The richness from the yolk adds a beautiful quality that pairs perfectly with our fresh green flavors.
And, that's it. The toasts are done! We'll finish the toasts off with a sprinkle of flaky salt, fresh cracked black pepper, and smoky aleppo pepper. Then, it's time to eat!
These toasts hit all of the marks. They're savory and tart. They're fresh and creamy. They're rich and bright. They're just the perfect breakfast bite. And bonus, if you're not serving all of these at once, the herb whipped goat cheese will keep fresh in the fridge for about a week.
You all know I love eating my greens, and this is sure to become by new favorite way to do that.
I hope you guys love this one as much as I do, and don't forget to tag me on social media when you make it.
Enjoy! And, let's eat!
Herb Whipped Goat Cheese Toast
For the Herb Whipped Goat Cheese
- 4 oz goat cheese, at room temperature
- ¼ cup plain nonfat greek yogurt
- 1 tbsp parsley, chopped
- 1 tbsp chives, chopped
- salt and pepper, to taste
- 6-8 slices multigrain or sourdough bread, toasted
- 6-8 poached or jammy eggs
- ½ cup pea microgreens
- 2 radishes, thinly sliced
- flaky salt, pepper, and aleppo pepper, to taste
- Make the Herb Whipped Goat Cheese: To a small food processor or blender, add goat cheese, greek yogurt, parsley, chives, and a pinch of salt and pepper. Process until smooth and creamy.
- Assemble the toasts: Schmear herb goat cheese over the surface of each slice of toast. Top each toast with pea greens, sliced radishes, and an egg. Finish with a pinch of flaky salt, pepper, and aleppo pepper.
- *The amount of toasts this recipe makes will depend on the size of your bread. Sourdough slices are typically a little wider and larger than multigrain bread. If you're buying a loaf and slicing the bread yourself, slice the bread to about ½ inch thickness.
- *To make poached eggs, fill a medium saucepan or a high sided skillet with water and 1 tsp vinegar. Heat over medium high heat until the water just starts to lightly bubble. Add a pinch of salt to the water. Crack each egg into an individual ramekin. Carefully drop each egg into the water, and cook at a low simmer for exactly 3 minutes. If the water starts to bubble more than a very light simmer, reduce the heat to medium. Use a slotted spoon to remove the eggs from the water, and gently dab with a paper towel to get off any excess water. To make jammy eggs, fill a medium saucepan with water, and bring to a boil. Gently add eggs into the boiling water, and boil for 7 mins. After 7 mins, transfer eggs to a bowl of ice water, and allow eggs to chill for 2 mins. Remove from ice bath, and peel the shells off the eggs.
- *If you're not serving all of these toasts at once, wait to prepare the eggs and toast until you're ready to serve. The whipped goat cheese will keep in the fridge for about a week.