Jammy Egg and Za'atar Toast

By Whisper of Yum
  • Total Time:
    15 minutes
  • Servings:
    1 toast


  • 1 slice sourdough rye bread
  • 1 egg, boiled for 7½ minutes
  • 1 tablespoon cream cheese
  • 1 garlic clove, peeled and halved
  • ½ teaspoon za’atar
  • ½ teaspoon olive oil
  • fresh cracked pepper to taste
  • fleur de sel salt to taste (optional)
  • ¼ cup pea shoots or microgreens


  1. Bring a 3-quart saucepan filled with water to a boil. Use a slotted spoon to carefully place egg into boiling water and cook for exactly 7½ minutes. Meanwhile, fill a medium-sized bowl with cold water and ice. When the egg is done cooking, transfer to the ice bath.
  2. Once the egg is cool (~2 minutes), peel under running water and set aside.
  3. Slice bread to desired thickness and toast for desired amount of time.
  4. Use one half of the garlic clove and rub against the entire surface of the toast.
  5. Apply a layer of cream cheese and sprinkle ¼ teaspoon of Za’atar. Cut jammy egg in half and place on top. Sprinkle the remaining za’atar and add olive oil, salt, and pepper.
  6. Top with pea shoots or microgreens and serve. Enjoy!