Cycladic Eggs on Toast
Cycladic Eggs on Toast is a breakfast homage to the simple luxury and soulful flavors found at the café in Athens’ renowned Cycladic Museum, a beloved spot in Kolonaki. Drawing inspiration from classic Greek island ingredients—fresh goat and sheep’s milk cheeses, capers, juicy tomato, and kritamo (sea fennel)—this recipe delivers a taste of the Aegean that’s rustic and elegant. In my cookbook, Athens: Food, Stories, Love, I adapt this dish for Mediterranean breakfasts everywhere, using readily available ingredients and preserving all its regional character. Order your copy for more stories and authentic flavors from Athens!
Ingredients
- 3 heaping tablespoons katiki cheese or soft chèvre or a combo of 2 tablespoons crumbled Greek feta + 1 tablespoon well-drained ricotta or fresh Greek anthotyro
- 1 teaspoon capers preferably Santorini, drained and coarsely chopped
- 3 tablespoons extra-virgin Greek olive oil divided
- 2 large eggs
- 2 slices whole-grain sourdough bread toasted or grilled
- 1 medium firm ripe tomato cored and cut into 6 rounds
- Salt and freshly ground black pepper to taste
- A few pieces of sea fennel kritamo, if available
Instructions
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Mash the cheese(s), capers, and 1 tablespoon olive oil together until creamy and thick.
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Heat the remaining 2 tablespoons olive oil in a small nonstick skillet over medium heat. Break in the eggs and cook sunny-side up until whites are set and yolks reach desired doneness.
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Spread the cheese mixture evenly over each toasted bread slice. Place three tomato slices on each. Top with an egg.
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Season with salt and pepper. Garnish with sea fennel (kritamo), if available.
