By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
421 cal · 20 min
Breakfast Egg Crostini with Tabasco
Recipe GLPR17fd587b896b23
Crispy brioche slices fried in olive oil and topped with sunny-side-up eggs, fresh basil, cherry tomatoes, and a splash of Tabasco. A simple yet elegant Mediterranean-inspired appetizer or light breakfast that combines warm, golden toast with bright fresh toppings.
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Ingredients
2 Tbsp olive oil
4 slices brioche
2 eggs
1 cup cherry tomatoes, sliced
1/4 cup fresh basil, minced or thinly sliced
Salt to taste
Black pepper to taste
Tabasco Original Red Sauce to taste
Directions
Heat the olive oil in a medium nonstick skillet over medium heat until shimmering, about 1-2 minutes. Carefully place the brioche slices in the hot oil and fry for 2-3 minutes until golden brown and crispy on one side. Flip each slice and fry the second side for another 2-3 minutes until equally golden and crispy. Transfer the fried brioche to a plate and immediately season both sides with salt and pepper.
Return the skillet to medium heat (no need to add more oil). Once hot, crack both eggs directly into the pan and fry sunny-side up. Cover the pan with a lid and cook for 3-4 minutes until the egg whites are completely set and opaque, while the yolk remains runny. The internal temperature of the set egg white should reach at least 160°F for food safety, though the yolk will remain soft.
Arrange the crispy brioche slices on a serving plate. Carefully slide one fried egg onto each pair of brioche slices or divide between plates as desired. Top generously with the sliced fresh basil and cherry tomatoes. Season with additional salt and pepper if desired, then drizzle Tabasco sauce over the top to taste.
Serve immediately while the brioche is still warm and crispy.
Comments
Every ingredient is a staple at Harris Teeter, Food Lion, or Walmart—no special trips required. At roughly $1.50 per serving (brioche $3–4, eggs $3–4/dozen, oil and seasonings negligible), this is solidly budget-friendly for a breakfast. The stated 20 minutes is honest for toasting brioche, frying two eggs, and chopping tomato and basil; expect closer to 15 if you don't dawdle. This is a single-skillet dish that feeds two for breakfast or a light lunch, holds no appeal as a leftover (soggy bread defeats the purpose), but shines as a weeknight quick-fix that demands minimal attention and works year-round in Charlotte without relying on any seasonal produce.
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