Hipster Eggs on Toast

This recipe was entered into the “Healthy Local Food Cooking Challenge”. Ingredients may be substituted to suit was is available in your local area.


Organic sourdough bread (1-2 slices per person)
Free range eggs (1-2 per person)
Zucchini & tomatoes for frying
1-2 teaspoons garlic paste (or garlic)
Tomato sauce (homemade)
Nasturtium flowers (as garnish)
Cherry tomatoes (for garnish)
Oregano or thyme for flavouring eggs
Pepper & salt (to taste)


Slice sourdough and set aside.
Roughly chop zucchini and tomato.
Heat oil in a pan and sauté the zucchini and tomato. Remove from pan and keep warm.
Add eggs and garlic paste to the pan and fry.
Serve eggs on sourdough, with zucchini and tomato. Garnish with herbs.

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