Poached Egg Toast with Beet Pâté & Cream Cheese

A vibrant and nourishing brunch idea that's simple, elegant, and full of flavor.

Greetings from Rancho Kiaora! Today we’re bringing you a brunch-worthy toast that’s as beautiful as it is delicious. Imagine a crispy slice of bread layered with vibrant beet pâté and smooth cream cheese, topped with a perfectly poached egg and a sprinkle of fresh parsley.

This dish is a feast for the eyes — and the taste buds. It’s rich, earthy, creamy, and fresh all in one bite. Whether you’re hosting a weekend brunch or just treating yourself to a slow morning, this toast delivers comfort and sophistication with minimal effort.

Ingredients (serves 1)

• 2 tablespoons Rancho Kiaora Beet & Garlic Pâté

• 2 tablespoons cream cheese

• 1 poached egg

• Fresh parsley, chopped

• 1 slice of whole grain bread (or bread of your choice), toasted

Instructions

1. Toast the breadToast the bread until golden and crispy — this will help support all the toppings.

2. Spread the beet pâtéAdd a generous layer of beet pâté to the toast. This creates a flavorful and colorful base.

3. Add the cream cheeseSpread cream cheese over the pâté. The combination is creamy, rich, and perfectly balanced.

4. Poach the eggCook the egg until the whites are set but the yolk remains soft and runny.

5. Assemble the toastCarefully place the poached egg on top of the cream cheese and pâté layers.

6. Finish with parsleySprinkle fresh chopped parsley over the top for a bright, herbaceous touch.

From Our Kitchen to Yours

• For a plant-based version, swap the egg for sautéed mushrooms or avocado.

• Add chili flakes or a drizzle of olive oil for extra flavor.

• Serve with a green smoothie or fresh orange juice for a full brunch spread.