Power-Packed Sourdough Toast with Runny Eggs and Herbed Curd

There's something deeply satisfying about a brunch that looks stunning, tastes incredible, and actually fuels your body. This sourdough toast with sunny side up eggs and herbed hung curd does exactly that — it's a weekend ritual worth waking up for.

Why This Combination Works

Sourdough bread brings a tangy, chewy base with a satisfying crunch when toasted. Sunny side up eggs add richness and a runny yolk that acts as a natural sauce. And the hung curd with fresh dill? It's cooling, creamy, and herbaceous — the perfect counterpoint to the warm, crispy toast. Together, they deliver a balance of complex carbohydrates, high-quality protein, healthy fats, and probiotics in a single plate.

Ingredients (Serves 2)

For the toast:

• 2 thick slices of sourdough bread
• 1 tsp butter or olive oil
• Salt and cracked black pepper to taste

For the eggs:

• 2 large eggs
• 1 tsp butter
• Salt and pepper to taste
• Pinch of chilli flakes (optional)

For the herbed hung curd:

• ½ cup hung curd (strained overnight for best results)
• 2 tbsp fresh dill, finely chopped
• 1 small garlic clove, minced (optional)
• Salt and pepper to taste
• 1 tsp lemon juice

To garnish:

• Fresh dill sprigs
• Cracked black pepper
• Microgreens or sliced cherry tomatoes (optional)

Method

Step 1 — Prepare the herbed curd: Mix hung curd with chopped dill, garlic (if using), lemon juice, salt, and pepper. Stir well and refrigerate until ready to use. This can be made the night before.

Step 2 — Toast the sourdough: Heat a pan or griddle over medium heat. Brush the sourdough slices lightly with butter or olive oil and toast until golden and crisp on both sides. Season with a pinch of salt and pepper.

Step 3 — Cook the eggs: In a non-stick pan, melt butter over low-medium heat. Crack the eggs gently and cook undisturbed until the whites are just set but the yolk remains runny — about 3 to 4 minutes. Season with salt, pepper, and chilli flakes if desired.

Step 4 — Assemble: Spread a generous layer of herbed hung curd over each slice of toasted sourdough. Carefully place a sunny side up egg on top. Garnish with fresh dill, cracked pepper, and microgreens or cherry tomatoes if using.

Step 5 — Serve immediately while the toast is still warm and the yolk is perfectly runny.

Nutrition Highlights

This dish is more than just a pretty plate. Eggs are one of the most complete protein sources available, rich in choline, B12, and healthy fats. Hung curd is packed with probiotics that support gut health and is higher in protein than regular yoghurt. Sourdough, made through natural fermentation, has a lower glycaemic index than standard bread and is easier to digest. Dill adds antioxidants and a fresh flavour without any extra calories.

Tips and Variations

• Make it richer: Add a few slices of smoked salmon or avocado beneath the egg.
• Make it spicier: Drizzle with sriracha or top with pickled jalapeños.
• Make it dairy-free: Swap hung curd for a thick coconut yoghurt blended with herbs.
• Meal prep: The herbed curd keeps well in the fridge for up to 3 days — make a big batch and use it as a dip or spread through the week.

The Perfect Weekend Plate

Whether you're hosting a slow Saturday brunch or treating yourself to a mindful solo meal, this sourdough toast with runny eggs and herbed curd is the kind of dish that makes the morning feel special. It's quick enough to pull together in under 15 minutes, yet impressive enough to serve to guests. Pair it with a strong black coffee or a fresh juice and you're set.