In our house we eat a lot of toast. Sometimes it’s just toast with a smear of butter. Sometimes it’s with a lot of peanut butter.
But sometimes, we are feeling fancy and want to elevate our toast. In these times where we desire to be fancy, it’s also highly likely that we don’t have the time to be fancy. Enter, this fig jam and blue cheese toast.
This toast only requires a few ingredients, but feels like I should be in a fancy cafe in Europe wearing a really cute outfit flipping through the manuscript for my next novel. I’m tellin’ ya, fancy. Or maybe that’s more romantic..? Either way, you get the picture.
The best part about this toast is that it can be served anytime of day. I’ve had plenty of evenings when I unintentionally got home from work late and the last thing I wanted was to cook a complicated meal, but I was also starving. This toast fits the bill.
I’ve also had times where I wanted an unfussy breakfast, but also wanted it to be pretty. This toast does it again.
Now let’s talk about the blue cheese. Blue cheese is one of those things that I know can be very, very polarize. Like, you either love it or you hate it and I for one LOVE it. It’s sharp and tangy and is so lovely paired with something sweet. I chose fig jam for this because something about fig jam felt fancy to me, but feel free to use whatever jam you’ve got on hand. I topped the toast with sprouts to give it a little dimension, but microgreens would be equally as delicious and if you don’t have them, just leave them out.
So the next time you want to feel fancy, throw this toast together and move on with your day, because being fancy shouldn’t have to take all day.
Fig Jam + Blue Cheese Toast
1 teaspoon olive oil
1 egg
A sprinkle of salt and pepper
1/4 cup blue cheese
1 slice sourdough bread, If you’re local to Omaha I think Lola’s has the best
1/2 tablespoon butter
1 tablespoon fig jam
A handful of sprouts or microgreens
Begin by preheating a medium skillet over medium-low heat. Drizzle the olive oil into the skillet and wait a minute or two until the olive oil has heated up. To test if it’s hot enough you can splash a tiny bit of water onto it to see if it sizzles. If it sizzles then you’re ready to crack your egg. Crack your egg into the pan and then sprinkle with a little bit of salt and pepper. Then sprinkle the 1/4 cup of blue cheese onto the egg. Allow the egg to cook until the whites have set. If you prefer a less runny yolk than you can continue to cook until they have achieved your preference.
While the egg is cooking, place the sourdough bread into a toaster and toast until lightly brown.
Then smear the bread with the 1/2 tablespoon of butter and 1 tablespoon of the fig jam. Remove the egg from the skillet and place on top of the toast. Sprinkle with microgreens or sprouts and serve.
