This fall flavor inspired loaded breakfast toast is the perfect blend of sweet and savory.

Every single one of ingredients can be picked up right at Brick Street Farms – truly the one stop shop for all things delicious! One of my favorite parts of shopping at Brick Street Farms is knowing I can put together some really fun and delicious meals with all the local and unique ingredients they have on hand.

I especially love every and all of their greens. Brick Street Farms swiss chard is perfect for fall with its beautifully deep green leaves and colorful stems to add a touch a vibrancy to this fall pumpkin toast.


For the roasted pumpkin

1-2 sugar pumpkins (1-2 pounds total)

olive oil, as needed for drizzling

kosher salt + black pepper, as needed for seasoning

For the sauteed greens

1 Tbsp extra virgin olive oil

2 cloves garlic, minced

1 package Brick Street Farms Greens (swiss chard, kale or arugula)

For the fall breakfast toast

4 pieces of Gulfcoast sourdough bread

Lake Meadow Naturals pumpkin spice honey butter

prepared pumpkin puree

prepared Brick Street Farms greens

Lake Meadow Naturals marinated feta cheese

8 prepared eggs (anyway you like)

sprinkle of Florida Pure butcher block salt & pepper, to taste


  1. Gather your ingredients.
  2. Prepare your eggs however you like. Set aside
  3. Prepare the pumpkin puree: Halve the pumpkin/s and remove the seeds. Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize. Then sprinkle with a little salt and pepper, place flesh side down on a parchment-lined baking sheet and pierce the skin a few times with a fork or knife. Bake it at 400 degrees Fahrenheit for 20-30 minutes. You’ll know it’s done when the skin is tender when pierced with a fork. Let the pumpkin cool slightly before handling. Once cooled slightly mash and set aside.
  4. To make the sauteed greens: In a sauté pan over medium heat add 1 Tbsp olive oil and 2 cloves minced garlic. Sauté for about 30 seconds then add in chopped Brick Street Farms swiss chard, kale, or arugula and sauté for another 2 minutes, making sure to stir the green around so they cook evenly. Set aside.
  5. To assemble the pumpkin toast: Toast your bread, once toasted smear with pumpkin spice honey butter, a dollop of pumpkin puree, sauteed Brick Street Farms greens, crumbled feta and your prepared eggs. Season with salt /pepper as needed.
  6. Enjoy!