Multigrain Farmer's Bread Top Breakfast With Egg Recipe

Prepare bread

Slice the multigrain farmer's bread into four 1-inch-thick slices if not pre-sliced. Pat lightly with a paper towel to remove any excess moisture on the crust.

Toast and butter

Heat a large skillet over medium heat. Add 1 tbs unsalted butter and 1 tbs olive oil. When butter foams, add the bread slices in a single layer (work in two batches if necessary). Toast 2–3 minutes per side until golden brown and crisp. Transfer toasted slices to a baking sheet lined with parchment.

Make egg mixture

In a medium bowl, crack 4 large eggs and add 2 tbs whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until combined and slightly frothy. Stir in 1 cup shredded cheddar, reserving about 2 tbs for finishing.

Cook eggs on toast

Preheat broiler to high (or oven to 425°F / 220°C with top rack 6 inches from heat). Using a nonstick skillet set over medium-low, melt remaining 1 tbs butter. Add baby spinach (1 cup) and sauté about 1 minute until just wilted. Divide the wilted spinach evenly over the toasted bread slices on the baking sheet. Pour the egg-cheddar mixture evenly over each toast so it soaks into the bread and covers the spinach (use a spoon to distribute). Sprinkle the reserved cheddar on top.

Broil until set

Place the baking sheet under the broiler for 3–5 minutes, watching closely, until eggs are puffed and edges are golden and set but yolks (if still slightly runny) reach desired doneness. If you prefer fully set eggs, broil 1–2 minutes longer. Remove from oven with oven mitts.

Prepare tomato & onion

While eggs cook, thinly slice the tomato and very thinly slice 1/4 red onion. Toss the tomato slices with 1 tsp lemon juice and a pinch of salt to brighten flavor. If using avocado, slice half an avocado and toss lightly with a pinch of lemon to prevent browning.

Assemble on top

Immediately after removing toasts from broiler, top each egg-covered slice with 2–3 tomato slices and a few slivers of red onion. Add avocado slices if using. Sprinkle 2 tbs chopped chives evenly across all toasts and a light pinch (about 1/4 tsp) red pepper flakes for a touch of heat.

Finish each toast with a light scattering of flaky sea salt (about 1/8 tsp per slice) and an extra crack of black pepper if desired. Serve immediately while toast is warm and eggs are still tender.