Tag: #SourdoughToast

If you’ve been anywhere near food TikTok over the last couple of years, you’ve probably seen Hailey Bieber’s famous pizza toast doing the rounds. It’s buttery sourdough, burrata, tomatoes, parmesan, truffle oil – basically everything you’d expect from a celebrity brunch at home.
I love the idea, but I also like my brunch to actually keep me going – ideally without blowing my calories for the entire day. So this is my lighter, more balanced version: still indulgent and “celeby”, but around 450 calories with a decent hit of protein from the egg and cheese.

It’s perfect for a slow weekend brunch, or a “treat but not too extra” weekday brunch if you work from home.

Hailey‑Inspired Pizza Brunch Toast (Around 450 Calories)
Serves: 1
Time: 15–20 minutes
Approx. per serving: around 450 kcal, with a good mix of protein, carbs and fats (will vary depending on your bread and cheese)
Ingredients

Toast base
• 1 medium slice wholemeal or seeded sourdough (about 40 g / 1.4 oz)
• ½ teaspoon butter or olive spread (2–3 g)
• ½ teaspoon truffle oil (optional, but very “celebrity”)
• Pinch of salt
Tomato layer
• 1 medium ripe tomato, thinly sliced
• 1 teaspoon extra‑virgin olive oil (5 ml)
• Squeeze of lemon juice
• Pinch of salt
• Pinch of dried oregano or Italian herbs
Cheese and “pizza” toppings
• 30 g burrata or fresh mozzarella, torn (just over 1 oz)
• 2 tablespoons marinara sauce or herby passata (about 30 ml)
• 1 tablespoon finely grated parmesan (about 5 g)
• Pinch of dried oregano
• Pinch of chilli flakes
Brunch protein and greens (my twist)
• 1 medium egg (poached or fried in spray oil)

• Small handful rocket or fresh basil leaves

Method

1. Marinate the tomatoes
   Slice your tomato and lay the slices in a small dish. Drizzle over the olive oil, a squeeze of lemon juice, a pinch of salt, and a little dried oregano or Italian herbs. Gently toss and leave them to marinate while you sort out the toast – even 5–10 minutes makes a difference.
2. Toast the bread
   Lightly spread both sides of your sourdough with the butter or olive spread. Drizzle one side with the truffle oil and add a tiny pinch of salt.
   Heat a non‑stick pan over medium heat and toast the bread on both sides until golden and crisp. You want it sturdy enough to hold all the toppings without going soggy.
3. Build the pizza toast
   Transfer the toasted bread to a small baking tray.
   Tear the burrata or mozzarella over the top of the toast. Layer the marinated tomato slices on top of the cheese and drizzle over any leftover marinade from the bowl. This adds loads of flavour without extra effort.
4. Grill until melty
   Preheat your grill (broiler) to medium‑high, or use a hot oven (around 180–200 °C / 350–400 °F).
   Pop the tray under the grill for a few minutes, until the cheese is soft and beginning to melt and the edges of the toast are even more crisp. Keep an eye on it – it can go from perfect to burnt quite quickly.
5. Add the pizza toppings
   Warm the marinara or passata in a small pan or the microwave.
   Spoon the sauce over the cheesy toast, then sprinkle with the parmesan, a little more dried oregano and a pinch of chilli flakes.
   Return the toast to the grill for 1–2 minutes, just until the parmesan melts and the top looks bubbling and irresistible.
6. Finish with egg and greens
   While the toast is under the grill, cook your egg. I like it poached with a runny yolk, but you can fry it in a little spray oil if that’s easier.

Place the egg on top of the pizza toast and scatter over the rocket or basil leaves. Slice into the yolk and let it run into the sauce and cheese – that’s your perfect brunch moment right there.

How “health‑ified” is this version?
The original pizza toast recipe is very generous with butter, oil and cheese. By slightly shrinking the bread slice, dialling down the fat, and keeping the egg for protein, this version sits closer to the 450 calorie mark for one serving, while still feeling like a proper treat.
You’ve still got:
• Carbs for energy from the sourdough and tomato
• Protein from the egg and cheese
• Fats from the oils and cheese to keep you satisfied
• A bit of fibre from the wholemeal/seeded bread, tomato and rocket

For the most accurate numbers, plug the exact ingredients and brands you use into your usual tracker (NutraCheck, MyFitnessPal, Cronometer etc.), as calories can vary a lot between breads and cheeses.

Serving and variations
• Add more protein: Use two eggs instead of one, or add a few slices of turkey, chicken or smoked salmon on the side.
• Make it veggie‑heavy: Add a layer of wilted spinach or a few thin courgette ribbons under the cheese.
• Go dairy‑lighter: Swap burrata for a lighter mozzarella, or use a reduced‑fat cheese and keep the parmesan as your flavour punch.
• Make it truffle‑free: If you’re not a fan of truffle, skip the truffle oil and just use a little extra olive oil.
If you make this, I’d love to know – are you team classic breakfast or team “celebrity brunch toast” now? Tag me on social or leave a comment with your tweaks and toppings.