When mornings feel like a sprint, I turn to recipes that are fast, protein-packed, and seriously satisfying. That’s where these Tuna & Egg Breakfast Toasts come in. They’re hearty without being heavy, full of flavor, and surprisingly elegant for something that takes all of 10 minutes to pull together.
I’ve made every version of breakfast toast under the sun—avocado, hummus, smoked salmon—but this combo of creamy tuna, perfect boiled eggs, and crunchy sourdough has become my weekday MVP. It’s the kind of breakfast that feels like a treat but fuels me for whatever’s ahead.
Whether you’re working from home, rushing out the door, or meal-prepping for the week, this toast is about to become your go-to.
Why These Toasts Work
- High in protein, low in effort—keeps you full without slowing you down
- Canned tuna + boiled eggs = pantry and fridge staples
- Totally customizable with herbs, spices, or spreads
- Textural magic: crispy toast, creamy tuna, jammy eggs
- No fuss, no fancy gear—just toast, mix, layer, and eat
Ingredients You’ll Need
(Makes 2 toasts | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins)
- 2 slices crusty bread (sourdough, rye, multigrain—whatever you love toasted)
- 1 can tuna, drained (in water or oil, your call)
- 2 boiled eggs (medium or soft-boiled; halved or quartered)
- 1–2 tbsp mayonnaise or Greek yogurt (optional, for creaminess)
- Salt & black pepper, to taste
- Fresh chives or green onions, chopped
- Olive oil, for drizzling (optional but delicious)
How I Make Them (Step-by-Step)
1. Toast the Bread
I start by toasting my bread until it’s golden, crispy, and just sturdy enough to hold toppings without going soggy. Sourdough is my favorite for this—it’s got the perfect chew and flavor.
2. Prep the Tuna Mix
In a small bowl, I combine the drained tuna with a spoonful of mayo or Greek yogurt to give it just a touch of creaminess. I keep it simple with a pinch of salt and black pepper, but you could totally add a dash of mustard or a squeeze of lemon for brightness.
3. Spread It On
I divide the tuna mixture between the two toasts, spreading it right to the edges. No skimping allowed—the tuna’s the base of this whole build.
4. Add the Eggs
Next, I top each slice with halved or quartered boiled eggs. I usually go medium-boiled (about 8 minutes), so the yolks are just set and a little creamy. If you love a runnier center, soft-boiled works beautifully too.
5. Finish with Seasoning & Garnish
To finish, I sprinkle chopped chives or green onions over the top for a pop of freshness and color. A little extra black pepper and a drizzle of good olive oil takes it to brunch café status with basically no extra work.
How I Serve It
These toasts are perfect on their own, but here’s how I round them out for a more complete plate:
- Add a handful of arugula or mixed greens with lemon juice and olive oil
- Serve with sliced cucumbers or cherry tomatoes on the side
- Top with hot sauce or chili flakes if I’m feeling spicy
- Pair with coffee or a smoothie for the ultimate balanced breakfast
Variations and Add-Ins
Want to make it your own? Here are some swaps and upgrades I’ve tried and loved:
- Swap tuna for canned salmon or sardines
- Add avocado slices or mashed avocado under the tuna layer
- Use hummus or cream cheese instead of mayo for a different texture
- Top with pickled onions or capers for tang and contrast
- Try everything bagel seasoning sprinkled on top—trust me
FAQs From My Morning Routine to Yours
Q: Can I make these ahead of time?
A: You can prep the tuna mix and boil the eggs in advance, but assemble just before eating so the toast stays crisp.
Q: What kind of tuna works best?
A: I love solid white albacore in water for a lighter feel, but tuna in olive oil adds a richness that’s hard to beat.
Q: How do I get perfectly boiled eggs every time?
A: My go-to is to simmer eggs for 7–8 minutes, then dunk them in ice water to stop the cooking. The yolks come out slightly jammy and perfect for slicing.
Q: Are these good for meal prep?
A: Absolutely. Make a batch of tuna salad and boiled eggs at the start of the week and toast as you go.
Final Thoughts
These Tuna & Egg Breakfast Toasts are everything I want in a morning meal: fast, filling, flavorful, and endlessly versatile. They check all the boxes—crunch, creaminess, protein, and that fresh herb pop—and they make me feel like I’ve got my life together, even on the busiest of days.
Whether you’re eating at the kitchen counter or wrapping it in foil on your way out the door, this toast is here to make mornings easier, tastier, and way more satisfying.
Because breakfast doesn’t have to be complicated—it just has to be delicious.
Tuna & Egg Breakfast Toasts
Ingredients
- 4 slices of whole-grain bread
- 1 can of tuna, drained
- 2 large eggs, hard-boiled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh dill, for garnish
- Lemon wedges, for serving
Instructions
- Toast the whole-grain bread until golden brown.
- In a bowl, combine drained tuna, chopped hard-boiled eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.
- Spread the tuna and egg mixture evenly over the toasted bread slices.
- Garnish with fresh dill and serve with lemon wedges.
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