On toast

By Alex Chung
Writer for Pro Home Cooks

Now that almost everyone in the world has a sourdough starter or has yeast on hand, making homemade bread has been given a whole new meaning. From naming your sourdough, (Mine is Gina!) to being super excited when you find a great brand of freshly milled flour, making homemade bread has never felt more exciting.

First recipe is my personal favorite, soft scrambled eggs with smoked salmon. Next up, is my dream broccoli melt. Caramelized onion, creamy broccoli, and tons of ooey gooey cheese. Last but not least, honey baked grapes on top of some cold creamy ricotta all made portable by a perfectly toasted piece of sourdough.What are some of your favorite ways to eat sourdough bread?

Creamy Eggs w. Smoked Salmon

I went through a huge Gordon Ramsey phase as a teen. No clue why but I watched all his videos on Youtube and the two recipes that always stuck with me are his beef wellington that I make for holidays every once in a while and this creamy scrambled eggs that I think I made for a year straight in college. It made me late to my first class but it was worth it. I would top it with smoked salmon, add in cheese, serve with a side salad, or just have it as is. It takes more attention and time than your usual eggs but it’s so worth it once you take a bite of those soft and creamy eggs!

Making these eggs are a little bit hard to describe so I added in a couple more pictures on how it will look as it continues to cook and what it will look like when it’s done. I hope it helps!


  • Sourdough Bread, or any kind you have

  • 2 large eggs

  • 1 tablespoon of butter

  • 2 – 3 pieces of smoked salmon

  • Fresh or dried dill

  • Cracked black pepper to taste


  1. Toast your bread in the toaster to your liking. I like mine to be crunchy on the edges but soft and fluffy on the inside. Generally about 5 -7 minutes.

  2. In a saucepan on low to medium heat crack in two eggs and 1 tablespoon of butter. Whisk with a rubber spatula until the eggs white and fully combined with the egg yolks. You will start to see small curds start to form. Keep stirring and if it starts to cook too fast take it off the heat while continuously stirring. Once you start to see it like the picture above, take it off the heat and immediately pour over your toast.

  3. Place a couple of pieces of smoked salmon on top, a sprig or two of dill, and some freshly cracked black pepper. Enjoy while warm!!

Open Faced Broccoli Melt

This open faced sandwich is 100% inspired by my favorite cafe in the NYC, Daily Provision. Every time I go there I somehow manage to convince myself to have their BEC even though everything on their classic all american menu looks great. But there is one sandwich that is always on the back of my mind. The broccoli melt…What would it taste like? Would it be what I imagine it to be? One day I’ll try it but until then this is the broccoli melt of my dreams. It has a mix of textures from soft almost creamy pieces of broccoli to crunchy bits from the edges of crispy cheese and golden brown toast. Sweet from the caramelized onion, salty from the cheese, and a touch of tang from the sourdough bread. There’s nothing better.


  • 2 pieces of sourdough Bread, or any kind you have

  • ½ of an onion

  • 1 tablespoon of butter

  • ½ cup of roughly chopped broccoli

  • Cheese, any kind of cheese works!

  • Salt & pepper to taste

  • Olive oil to finish


  1. Preheat the oven to 350 degrees.

  2. In a small pot, caramelize some sliced onions on low for about 15 minutes or until they are super soft and darker in color. Take it out of the pot and set aside.

  3. In the same pot, add in ½ cup of roughly chopped broccoli and slowly cook on medium to low heat. Once the broccoli is fork tender remove from the pot.

  4. On a baking tray, place your sourdough bread down, followed by your choice of cheese. I prefer any kind of good melty cheese like mozzarella, provolone, american, brie, or even a shmear of cream cheese works as well!

  5. Top with caramelized onions, fork tender broccoli, and another sprinkle of cheese. Repeat for the other bread as well.

  6. Bake for 7 minutes or until the cheese is all melty and gooey. Enjoy while hot!

Ricotta Toast w. Baked Honey Grapes

I know frozen grapes are awesome but have you tried baked grapes? Well, they’re amazing and you should try them. The sugar in the grapes start to caramelize and then burst out of the grapes making anything you put it on juicy and sweet. Baked honey grapes go well in a salad, on ice cream, or in this case on toast. To be more specific, ricotta toast! Cold and creamy cheese with warm and sweet grapes…what a perfect pair!


  • ¼ cup of grapes

  • 2 pieces of sourdough Bread, or any kind you have

  • 1 tablespoon of honey

  • ¼ cup of full milk ricotta

  • Fresh basil or thyme

  • Flakey sea salt, optional


  1. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper. On half of the baking tray place about ¼ cup of grapes and drizzle on 1 tablespoon of honey. On the other side, place two pieces of sourdough bread. Bake for about 10 minutes or until grapes are bursting and your bread is nice and toasted.

  2. Take everything out and spread ricotta evenly on both pieces of bread, top with honeyed grapes, sprinkle on fresh basil/thyme, and pinch of flakey sea salt.

By Alex Chung
Senior Food Writer at Pro Home Cooks
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