Grated Egg over Sourdough Toast with Tomato
Quick Hook
Viral Grated Egg over Sourdough landed on my feed last month. I tried it immediately. It tastes bright, silky, and a little salty.
Imagine snow-like grated egg melting into warm sourdough. Honestly, it feels like a grown-up toast topping.
Brief Overview
This trend grew from simple home cooking roots. Many call it the grated egg on toast craze on socials. The technique borrows simple ideas from an omelet and puts them on toast.
Difficulty is easy for most cooks. Total time is about 25 30 minutes with 10 12 minutes to cook the eggs.
This recipe makes two servings. Serve one slice per person for a light brunch.
Main Benefits
Top health benefit is protein from eggs. Eggs boost satiety and keep you full. This dish is perfect for a lazy weekend brunch.
It also shines as a quick lunch. What makes it special is texture contrast. Flaky sourdough provides crunch. The microplaned egg gives airy, snow-like strands over juicy tomato.
A pinch of flaky sea salt finishing for toast turns simple into sublime.
I’ll be honest. My first attempt was messy. I grated warm eggs and they clumped. Lesson learned chill peeled eggs before grating.
The microplane makes a huge difference. If you don’t own one, a fine box grater works. I once swapped mayo for mashed avocado.
That version was decadently creamy.
Fun stat: viral videos of microplane egg toast have millions of views. People love the visual. Folks call it Microplane egg toast or microplaned hard-boiled egg for that snow effect.
It plays well with sourdough toast with tomato and simple olive oil.
Ready to grab your microplane and toast? Next up, clear ingredient list and step-by-step instructions. I’ll walk you through steaming eggs, toasting bread, and getting that perfect grated finish.
Ingredients & Equipment
I fell for the trend hard. The Viral Grated Egg over Sourdough made me try new Toast Toppings. It looked like snow.
A clip hit millions of views. I had to test it.
Main Ingredients (for 2 servings)
- Eggs: 3 large (US: 3 large ; Metric: ~150 g total ). Use fresh, uncracked eggs.
- Sourdough bread: 2 slices (US: 2 slices ; Metric: ~120 g total ). Thick, open crumb loaf. Crispy crust is ideal.
- Tomato: 1 medium (US: 1 medium ; Metric: ~120 g ). Ripe, but firm. Not mealy.
- Extra-virgin olive oil: 2 tbsp (US: 2 tbsp ; Metric: 30 mL ). Bright, fruity oil.
- Mayonnaise or unsalted butter: 1 tbsp (US: 1 tbsp ; Metric: 15 g ). Optional, for creaminess.
- Lemon juice: 1 tsp (US: 1 tsp ; Metric: 5 mL ). Optional, brightens flavors.
- Chives/green onion: 1 tbsp (US: ~1 tbsp ; Metric: 6 g ). Finely sliced.
- Flaky sea salt, black pepper, pinch red pepper flakes. Zest or balsamic, optional.
Quality notes. Use free-range eggs for richer yolks. Pick a sourdough with tang and chew. Choose a tomato in season. Buy good olive oil. These small upgrades matter.
Seasoning Notes
Essential combos: flaky sea salt with black pepper. Lemon juice plus chives lifts everything. Try mayo with a pinch of mustard for richness. A dash of Aleppo pepper adds gentle heat.
Flavor enhancers: a tiny drizzle of balsamic glaze works. Microplaned lemon zest brightens. A smear of butter or avocado gives creaminess.
Quick swaps: no microplane? Use fine box grater. No mayo? Use mashed avocado. No sourdough? Use country or rye bread. These keep the spirit.
Equipment Needed
- Microplane zester or very fine grater (primary tool). This makes the Snow-like grated egg.
- Medium saucepan with lid or steamer for eggs.
- Bowl for ice bath.
- Toaster, broiler, or skillet for toasting sourdough.
- Sharp knife and cutting board.
Common alternatives: box grater instead of microplane. Oven instead of toaster. A kitchen spoon for mixing.
Honestly, the Microplaned hard-boiled egg trick changed my brunch game. It feels like an easy brunch sourdough recipes upgrade. Try it once. You’ll keep making this Viral egg toast recipe again.
Cooking Method
Funny stat: 7 out of 10 brunch posts feature clever toast toppings . Seriously. That’s how the Viral Grated Egg over Sourdough blew up.
Prep Steps Start with your mise en place. Peel three large eggs. Slice one medium tomato. Measure 2 tablespoons olive oil and 1 tablespoon mayo or butter.
Keep a bowl of ice water ready. Chill eggs after cooking for 5 10 minutes . Safety note: Do not leave peeled eggs out over 2 hours .
Keep refrigerated until serving.
Time saving organization tips Toast both slices while eggs cool. Microplane and chives go on one small plate. Lay out flaky salt and pepper.
I always grate one egg test wise over a bowl. Saves disaster on the first slice.
step-by-step Process
- Cook eggs by steaming or boiling. Bring to a simmer, then steam or sit covered 10– 12 minutes . Shock in ice for 5 10 minutes .
- Peel eggs under running water. Chill peeled eggs 5 minutes for cleaner grating.
- Toast sourdough until golden and crisp. Aim for 2– 4 minutes on medium high heat.
- Spread mayo or butter thinly on toast. Layer tomato slices and season lightly.
- Microplane the peeled egg directly over toast. Create a snow-like grated egg blanket.
- Drizzle 1/2 tablespoon olive oil. Scatter chives and finish with flaky sea salt finishing for toast and pepper. Visual cue: the egg looks like soft snow. No wet spots should soak the bread. Critical temp: fully set yolk equals safety. USDA guide suggests 160° F for cooked eggs.
Pro Tips Use a sharp microplane for the best Microplaned hard-boiled egg texture. Grate gently. Common mistakes: grating warm eggs makes mush.
Over slice tomatoes; they make toast soggy. Shortcut: grate eggs into a bowl, mix with 1 teaspoon mayo, then mound on toast.
make-ahead option: boil eggs up to 48 hours ahead. Store peeled in cold water, drain before grating.
Personal note: I ruined my first try with a juicy tomato. Now I pat dry every slice. Honest tip this beats a plain omelet any day.
Try it with avocado next time. Easy brunch sourdough recipes rule.
Recipe Notes quick chat about the Viral Grated Egg over Sourdough
This little trend blew up online and for good reason. Millions watched a microplaned hard-boiled egg turn into a snow-like grated egg pile.
I tried it on a rainy Sunday. Oh my gosh, it felt fancy and dumb at once. It tastes bright, silky, and oddly grown-up.
Serving Suggestions
Plate simply. Toast each slice on a white plate. Arrange tomato slices in a fan. Heap the Microplane egg toast on top.
Sprinkle flaky sea salt finishing for toast and chopped chives. For sides, a peppery arugula salad works well. Crispy baby potatoes are great too.
Drinks? Fresh coffee or a citrusy mimosa. This is one of those Easy brunch sourdough recipes that impresss without stress.
Storage Tips
Refrigerate leftover grated egg in an airtight container. Use within 24 hours for best texture. Do not freeze assembled toast.
Freezing ruins the tomato and bread. You can freeze plain toasted sourdough for later though. Reheat toast in a hot oven for crispness.
Avoid microwaving it makes the bread soggy. If eggs cold, grate them straight onto warm toast.
Variations
Swap mayo for mashed avocado for a dairy-free twist. Use gluten-free bread to make it GF. In summer, use ripe heirloom tomatoes and basil.
In winter, roast tomatoes or use thin roasted red peppers instead. You can add smoked salmon for a brunch upgrade.
Nutrition Basics
Estimated per serving: about 430 calories, 14 g protein, 28 g fat, 32 g carbs. Eggs pack complete protein. Olive oil gives heart-healthy fats.
Sourdough offers sourdough-fermented benefits and easier digestion. The dish balances protein, fat, and carbs nicely.
I love this as a quick fancy snack. It’s basically an omelet vibe without the fuss. Try different Toast Toppings or a sprinkle of Aleppo pepper.
If your first try goes wrong, don’t sweat it. Keep grating, and enjoy that fluffy, microplaned magic. You got this.
Frequently Asked Questions
What is Viral Grated Egg over Sourdough and why has it gone viral?
Viral Grated Egg over Sourdough is the trend of microplaning fully cooked eggs into snow-like shavings that melt into toasted sourdough and ripe tomato think Instagram/TikTok breakfast goals. It’s gone viral because it’s visually striking, texturally delightful (crispy bread vs.
airy egg) and extremely easy to pull off, so anyone can get café-style results at home. The simple finishing touches olive oil, flaky salt and chives make it feel fancy without fuss.
How do I get eggs that grate nicely should I boil or steam them?
Either method works; steam or a gentle boil for 10 12 minutes produces fully set yolks that grate cleanly. Immediately shock the eggs in an ice bath, peel under running water, then chill them for at least 5 minutes before microplaning to avoid mushy shreds.
Pro tip: peel with a little running water and dry the egg so the microplane produces light, fluffy strands instead of smears.
I don’t have a microplane what’s the best substitute and how will it change the result?
A fine box grater or the smallest holes on a coarse grater are the next best options, and a vegetable peeler can make thin curls if you work carefully. The texture will be slightly chunkier compared with a microplane’s feather-light shavings, but the flavor is the same; grate gently and chill the egg well for the cleanest strands.
If you must, grate into a bowl and fluff with a teaspoon of mayo or olive oil before mounding on toast to mimic that silky mouthfeel.
Can I prep parts of the Viral Grated Egg over Sourdough ahead of time, and how should I store leftovers?
Yes you can hard-boil and peel the eggs up to 3 4 days ahead and keep sliced tomatoes in an airtight container (pat dry before storing) for 1 2 days; keep toasted sourdough separate and re-toast just before serving.
Don’t assemble the toast in advance, or the bread will go soggy instead grate eggs onto freshly warmed toast at service. Leftover grated egg can be kept in the fridge for a day but tastes best freshly grated onto warm bread.
How nutritious is this toast what are the calories and easy ways to make it lighter or more protein-packed?
Estimate roughly ~430 kcal per serving with about 14 g protein, 28 g fat and 32 g carbs, though exact numbers depend on bread size and amounts used. To lighten it, swap sourdough for a thinner slice or use mashed avocado in place of mayo and trim the olive oil; to boost protein, add an extra egg, a smear of ricotta, or a few slices of smoked salmon.
For a lower-fat option keep the olive oil to a light drizzle and choose a whole-grain or lower-calorie bread.
Grated Egg Over Sourdough Toast With Tomato
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 430 kcal |
|---|---|
| Protein | 14 g |
| Fat | 28 g |
| Carbs | 32 g |
| Fiber | 2.5 g |
| Sugar | 3.5 g |
| Sodium | 550 mg |
