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Toast with tomatoes and fried egg

Breakfast A- A+

Time of Preparation: QUICK
Serves: 1


  • 1 slice Rye Bread
  • 10g Garlic
  • 100g Ripe Tomatoes, Fresh
  • 25ml Gallo Classic Extra Virgin Olive Oil
  • 3g Basil
  • 1 Egg

Put the slice of rye bread in the oven, toast moderately.
Take out of oven, drizzle with Gallo Classic olive oil and thern rub the garlic onto the toast.
Add the tomato cut into cubes, decorate with basil and serve warm.

To fry the egg:
Place an anti-stick frying pan on a low flame. Add a thread of Gallo Classic olive oil. Crack open the egg separating the white from the yolk. First put slowly the egg white into the frying pan so that it does not spread and then carefully put the yolk in the center of the egg. Add a pinch of salt and pepper from the mill. Keep on a low flame with pacience until the white is firm and the yolk has the intended consistency.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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