Crunchy garlic-rubbed toast, salty cheese, and olive oil fried eggs make for a hearty breakfast, and one that couldn’t be quicker to prepare.

Yield: serves 1


  • 2 slices pain de campagne, or other rustic bread
  • 1 clove garlic
  • 1 tbsp. plus 2 tsp. olive oil, divided
  • 12 cup grated Grana Padano cheese, plus more for garnishing
  • 2 eggs
  • 1 bunch cherry tomatoes on the vine
  • flaky sea salt
  • freshly ground black pepper
  • fresh thyme


  1. Preheat the broiler. Place both slices of bread on a baking sheet and rub each slice of bread with the cut side of the garlic clove. Brush each slice with ½ tsp. olive oil, then top each with ¼ cup grated Grana Padano cheese. Broil until the bread is toasted and cheese is golden, 8-10 minutes.
  2. Place the cherry tomatoes on a baking sheet and drizzle with 1 tsp. olive oil. Broil until tomatoes are soft and their skins start to split, 5-7 minutes.
  3. In a medium nonstick skillet over medium-high heat, add 1 tbsp. olive oil. Once hot, add the eggs. Cook until the white is opaque and the yolks have just set, 2 to 3 minutes.
  4. Top each slice of toast with a fried egg. Garnish with black pepper, sea salt, and thyme to taste. Sprinkle with more cheese as desired. Serve with the roasted tomatoes.