Breakfast

Beet and Egg Toast with Cream Cheese

A little indulgent while still getting in some veggies in the morning, this beet and egg toast with cream cheese is a simple breakfast worthy of a relaxing morning (yet quick enough to prepare on a weekday morning!). 

During the week I’m all about my overnight oats, but come Saturday and Sunday I’m so ready for some eggs, pancakes, and breakfast casseroles! While beets may not be the first vegetable you think about adding to eggs, I beg you to give them a chance! The slight sweetness combined with the savory eggs and creamy cream cheese makes for a flavorful and indulgent-tasting breakfast. Because I don’t eat a lot of bread, I always go with sourdough when making eggs, but to make this recipe higher in fiber, feel free to use a whole grain bread instead. 

To make these eggs I strongly recommend following my simple basted eggs method! Trust me, you’ll get perfectly runny yolks and fully cooked egg whites without having to do any flipping. 

Last week when I made this recipe I used an extra roasted beet that was leftover from my Falafel Beet Salad, but I’ve also made this toast using pre-cooked beets from Trader Joe’s (I recently noticed that King Soopers also has pre-cooked beets, which come in fun flavors). 

I also want to wish my dad a happy birthday today! I can’t remember the last time I was in Colorado for his birthday, probably 5 years ago when I was home for my brother’s wedding. In addition to going out downtown for dinner tonight, you can bet we’ll also be enjoying slices of gooey, chocolatey wacky cake

So here’s a toast to love, family, and breakfast (after all, it is the most important meal of the day 😉 )! 

Beet and Egg Toast with Cream Cheese

Print Recipe
Serves: 2 Cooking Time: 5 min

Ingredients

  • 4 large eggs
  • Dried basil
  • Black pepper
  • 2 slices sourdough bread (or bread of choice)
  • 4 tablespoons whipped cream cheese
  • 1 roasted beet, sliced
  • Butter or cooking spray for pan

Instructions

1

Heat small skillet on medium-low heat. Once warmed, spray skillet with cooking spray and crack the four eggs into skillet.

2

Season with dried basil and black pepper, and then cover with lid.

3

Allow the eggs to essentially steam until an opaque white film starts to cover the egg yolk and the whites are set, about 3-5 minutes.

4

While eggs are cooking, toast slices of bread and spread 2 tablespoons of whipped cream cheese over each. Top with beet slices.

5

Once eggs are cooked, place 2 eggs on top of each slice of toast. Dig in!

Notes

Nutrition for 1/2 of recipe (may vary depending on brand of bread you use): 305 calories, 5 g saturated fat, 25 g carbohydrate, 1 g fiber, 17 g protein These would also taste great with the addition of greens, such as spinach or arugula!

You Might Also Like

2 Comments

  • Reply
    Kara @ Byte Sized Nutrition
    August 7, 2017 at 12:28 pm

    I have been loving the beet and cream cheese combo lately, but I can’t wait to try putting an egg on it next time (because, let’s be real, everything’s better with an egg on top!). Drooling over that drippy yolk!

    • Reply
      The Healthy Toast
      August 9, 2017 at 11:48 am

      I totally agree – a drippy yolk makes everything tastier ;)! Thanks Kara!

    Leave a Reply