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Bread and toast

Egg, Tomato and Feta Toast with Olive Oil

The upgraded egg toast: tomato, egg, feta crumbs and oregano on olive oil toast.

⏱ 5 min (17 if you boil the egg)Serves 1Snack · Lunch · Dinner
Vegetarian

By The Pomoni Kitchen · Jump to recipe ·

This is our “I don’t have time for a proper meal” meal. With a boiled egg in the fridge it takes five minutes; if not, put the egg on and get your bag ready while it boils.

Method

  1. If you need to, hard-boil the egg (about 12 minutes). Cool it under cold water or in an ice bath, then peel and slice it.
  2. Lightly toast the bread, give it a second to breathe, and pour the olive oil over it so it reaches everywhere.
  3. Cover the bread with the tomato slices and sprinkle them with a teeny-tiny pinch of salt.
  4. Layer the egg slices over the tomato. No more salt this time.
  5. Add the feta crumbs (that’s why we skipped the salt on the egg) and finish with the oregano.

Kitchen notes

Eating this on the way to work? Mind your clothes: olive oil and tomato juice travel. Been there, done that.

Say it in Greek

WordGreekSay itMeaning
Olive oilελαιόλαδοeh-leh-OH-lah-thohOlive oil
OreganoρίγανηREE-ghah-neeOregano, which gives riganada its name
FetaφέταFEH-tahBrined sheep’s and goat’s milk cheese
Breadψωμίpsoh-MEEBread

Καλή όρεξη (Kali orexi, kah-LEE OH-reh-ksee): enjoy your meal.

Pomoni High-Phenolic Olive Oil bottle
Pomoni High-Phenolic Olive Oil

The oil is the star here, and it’s used raw.

Early-harvest Koroneiki from a single grove in Messinia, Greece, measured at 635 mg/kg total polyphenols by HPLC (Modern Olives, July 2026). That peppery catch at the back of your throat is oleocanthal.

500ml · $75.00250ml · $49.00100ml · $29.00

Shop the oil · from $29.00

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