It’s Toast Tuesday and we’re sharing one of our favorite toast recipes: Egg and Arugula Toast. Start your morning with this simple, filling 7-ingredient breakfast.

Toast Tuesday – Egg and Arugula Toast

Hello and welcome to Toast Tuesday. I’m Linley—one third of Team Fit Foodie and the loud one you might see in snaps. Since so many of you have asked who I am and what I do on Team Fit Foodie, I decided to launch a little series: TOAST TUESDAYS with Linley. Toast is my go-to snack, meal, and comfort food, so it felt only right to feature a favorite recipe to kick things off.

Get to Know Linley — Fun Facts

• Full name: Linley Scot Richter (one t in Scot)
• Hometown: Fridley, MN
• I feel most like myself when I’m traveling or cooking.
• I’ve lived abroad in the Dominican Republic.
• Obsessions: arugula, coffee, and schnauzers.
• My favorite person is my brother.
• I’m weird, loud, and proud of it.
• I have a freckle on my right front gum that people sometimes mistake for food in my teeth.
• My happy place is the kitchen (mine or Lee’s).

I grew up in a food-loving family—my dad cooked, my mom baked, and two uncles exposed me to kitchens and travel. I’ve been on Team Fit Foodie for a couple of years now, and I’ve known Lee for eight years. She’s my person: someone I can go months without seeing and then pick up like no time passed. We’re equally weird and dream big together—road trips, plane dramas, and all.

Why This Toast?

I’m a savory breakfast person and Lee prefers sweet breakfasts. For me, nothing beats a peppery pile of arugula, crisp radishes, and a runny fried egg atop a slice of toasted whole grain bread. This Egg and Arugula Toast is fast, beautiful, and balanced: greens, protein, and whole grains all in one quick bite. It’s ideal for busy mornings or a relaxed weekend breakfast that looks and tastes like you spent more time than you did.

Ingredients

Simple pantry ingredients, bold flavor:

• 1 piece of whole grain bread (or bread of choice)
• 1/2 cup packed arugula
• 2 radishes, thinly sliced
• 1 large egg
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small to medium bowl, toss the arugula with olive oil and balsamic vinegar. Season with salt and pepper to taste. Set aside to let the flavors meld.
2. Heat a frying pan over low–medium heat and spray lightly with cooking spray or add a small drizzle of oil.
3. Crack the egg into the pan, cover, and cook until the white sets and the yolk reaches your preferred doneness. For a runny yolk, cook about 3–4 minutes with the lid on.
4. While the egg cooks, toast the bread to your liking.
5. When the toast is ready, pile the dressed arugula on the bread, arrange the sliced radishes, and top with the fried egg. Finish with a pinch of salt and pepper.
6. Enjoy immediately while the toast is warm and the yolk is still soft.

Tips, Variations, and Serving Ideas

• Swap the fried egg for a soft-poached egg if you prefer gentler cooking—timing and texture will change but the result is equally luxurious.
• Add a smear of ricotta or goat cheese on the toast first for creaminess and extra flavor contrast.
• Top with a sprinkle of lemon zest or a squeeze of lemon juice for a bright finish.
• Make it heartier by adding avocado slices, smoked salmon, or a few toasted nuts for crunch.
• If you like heat, drizzle a little hot honey or a pinch of red pepper flakes over the top.
• To scale up, double or triple the ingredients and serve as an easy brunch for guests.

Nutrition (Approximate)

Per serving: around 319 kcal, 22 g carbs, 10 g protein, 21 g fat, 1 g fiber, 5 g sugar. Nutrition information is an estimate and should be used as a guideline.

Long live arugula! Thanks for joining me for the first installment of TOAST TUESDAYS. I’ll be back with more toast ideas, swaps, and quick recipes to start your day right.