Anadama Toast with Soft Egg & Tomato
Thick slices of warm anadama bread (store-bought or day-old) topped with fresh mozzarella, tomato, basil, and a runny soft-boiled egg. A 15-minute assembly that tastes like summer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 4 slices (0.75 inch thick) anadama bread, sliced
- 2 whole large eggs
- 4 oz (about 2 slices or 0.5 cup torn) fresh mozzarella
- 1 whole ripe tomato, medium
- 8 leaves fresh basil leaves
- 2 tbsp extra-virgin olive oil
Instructions
- 1
Bring a small pot of salted water to a boil. Gently lower eggs and cook for 6 minutes until whites set but yolks stay runny.
- 2
Toast bread slices until edges are golden and surface is crispy, about 3 minutes in a toaster or skillet.
- 3
Slice tomato into thin rounds. Tear or slice mozzarella into bite-sized pieces.
- 4
Arrange mozzarella and tomato on each warm toast slice. Drizzle with olive oil and season with salt and pepper.
- 5
Transfer eggs to a bowl of ice water for 30 seconds, then peel and halve. Top each toast with one egg half, yolk facing up.
- 6
Scatter basil leaves over the top. Serve immediately while bread is still warm and yolk is runny.
Tools you’ll need
- small pot
- slotted spoon
- toaster or skillet
- small cutting board
- knife
- small bowl
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