Breakfast
Whipped Feta & Tomato Confit Toast with Crispy Oregano Oil
Thick slices of sourdough are charred until nutty and golden, then crowned with whipped, creamy feta laced with lemon zest. Sun-baked tomato confit tumbles on top—sweet, jammy, concentrated—finished with a drizzle of oregano-infused oil that crackles and perfumes every bite.
1023calper serving
37gprotein
106gcarbs
54gfat
8min prep 12min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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