Cycladic Eggs on Toast

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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!

Buy Athens: Food, Stories, Love here!

For more delicious Greek breakfast ideas, explore my Eight Great Greek Egg Recipes for Breakfast, Lunch & Dinner, Sunny Side Up Egg Over Spiced Greek Yogurt & Pita Bread, and Mediterranean and Greek Diet Breakfast Recipes. They complement the Cycladic Eggs on Toast beautifully and all celebrate the Mediterranean diet.

Course breakfast

Cuisine Mediterranean, Mediterranean diet

Keyword Aegean Island Recipes, anthotyro, Athens cookbook, Athens: Food Stories Love, capers, Cycladic eggs on toast, Diane Kochilas, feta, goat cheese, Greek breakfast recipes, Greek island breakfast, Greek museum recipes, healthy breakfast, Kolonaki Athens food, Kritamo, sea fennel, ricotta cheese, rustic Greek cuisine

PREP TIME 10 minutes

COOK TIME 8 minutes

TIME 18 minutes

SERVES 2

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

Mash the cheese(s), capers, and 1 tablespoon olive oil together until creamy and thick.
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.
Spread the cheese mixture evenly over each toasted bread slice. Place three tomato slices on each. Top with an egg.
Season with salt and pepper. Garnish with sea fennel (kritamo), if available.