Open-Faced Grilled Maple‑Mustard Chicken & Peach Breakfast Toast with Fried Egg

How to Make Open-Faced Grilled Maple‑Mustard Chicken & Peach Breakfast Toast with Fried Egg

1. 1

   Step 1: Preheat grill and make maple‑mustard marinade

   Heat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). In a bowl whisk together the maple syrup, Dijon mustard, olive oil and half the salt & pepper. Pat chicken dry, butterfly or gently pound to an even ~3/4" thickness if needed, then brush or toss with the marinade and let rest while the grill finishes heating (8–10 minutes).

   For this step

   • 2 pieces (about 10 oz / 280g total)boneless skinless chicken breasts
   • 2 tbsppure maple syrup
   • 2 tbspDijon mustard
   • 2 tbspolive oil
   
2. 2

   Step 2: Make peach‑basil salsa

   Dice the ripe peach and chop the basil; combine in a small bowl and season with a pinch of the remaining salt and pepper and a drizzle (about 1 tsp) of olive oil if desired. Taste for balance — you want bright, slightly sweet notes to cut the savory chicken.

   For this step

   • 1 large (about 1 cup diced)ripe peach
   • 8 leavesfresh basil
   
3. 3

   Step 3: Char the sourdough

   Brush both sides of the sourdough slices lightly with olive oil. Place on the hot grill and toast 45–60 seconds per side until deeply charred at the edges and warmed through. Remove and keep warm while you finish the protein and eggs.

   For this step

   • 2 large slicessourdough bread
   
4. 4

   Step 4: Grill the chicken and cook runny fried eggs

   Place marinated chicken on the hot grill and cook 3–5 minutes per side depending on thickness, until well charred and an instant-read thermometer reads 165°F (74°C) at the thickest point. Transfer to a cutting board to rest 3–4 minutes. While the chicken rests, set a cast-iron skillet or a small nonstick pan on the grill over medium heat, add a little olive oil or butter, and crack in the eggs. For bright runny yolks: cook sunny-side up with the grill lid closed for 2–3 minutes until whites are set but yolks still wobble; for over-easy, carefully flip and cook 20–30 seconds more. Tip: use a skillet on the grill for even control — you can cover to speed white-setting without overcooking the yolk.

   For this step

   • 2 pieceslarge eggs
   
5. 5

   Step 5: Slice chicken and assemble the toasts

   Thinly slice the rested chicken against the grain. Top each charred sourdough slice with sliced chicken, spoon a generous spoonful of peach‑basil salsa over the chicken, then finish with a fried egg. Sprinkle with extra basil, a pinch of salt and cracked black pepper and serve immediately — handheld, open-faced and juicy.
   
6. 6

   Step 6: Vegetarian swap: grilled halloumi option

   If skipping chicken, slice halloumi into 1/2" slabs and brush lightly with olive oil. Grill over medium-high heat 2–3 minutes per side until golden and charred at the edges. Use grilled halloumi in place of sliced chicken on the toasts and proceed with salsa and fried eggs the same way.

   For this step

   • 8 ozhalloumi cheese (optional vegetarian swap)

1. Heat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). In a bowl whisk together the maple syrup, Dijon mustard, olive oil and half the salt & pepper. Pat chicken dry, butterfly or gently pound to an even ~3/4" thickness if needed, then brush or toss with the marinade and let rest while the grill finishes heating (8–10 minutes).
2. Dice the ripe peach and chop the basil; combine in a small bowl and season with a pinch of the remaining salt and pepper and a drizzle (about 1 tsp) of olive oil if desired. Taste for balance — you want bright, slightly sweet notes to cut the savory chicken.
3. Brush both sides of the sourdough slices lightly with olive oil. Place on the hot grill and toast 45–60 seconds per side until deeply charred at the edges and warmed through. Remove and keep warm while you finish the protein and eggs.
4. Place marinated chicken on the hot grill and cook 3–5 minutes per side depending on thickness, until well charred and an instant-read thermometer reads 165°F (74°C) at the thickest point. Transfer to a cutting board to rest 3–4 minutes. While the chicken rests, set a cast-iron skillet or a small nonstick pan on the grill over medium heat, add a little olive oil or butter, and crack in the eggs. For bright runny yolks: cook sunny-side up with the grill lid closed for 2–3 minutes until whites are set but yolks still wobble; for over-easy, carefully flip and cook 20–30 seconds more. Tip: use a skillet on the grill for even control — you can cover to speed white-setting without overcooking the yolk.
5. Thinly slice the rested chicken against the grain. Top each charred sourdough slice with sliced chicken, spoon a generous spoonful of peach‑basil salsa over the chicken, then finish with a fried egg. Sprinkle with extra basil, a pinch of salt and cracked black pepper and serve immediately — handheld, open-faced and juicy.
6. If skipping chicken, slice halloumi into 1/2" slabs and brush lightly with olive oil. Grill over medium-high heat 2–3 minutes per side until golden and charred at the edges. Use grilled halloumi in place of sliced chicken on the toasts and proceed with salsa and fried eggs the same way.