Poached egg and tomatoes on toast โ this can become your favorite breakfast. Easy-to-make eggs with roasted balsamic tomatoes on sourdough toast; this is a super healthy and delicious combination.
Ingredients: 6 | Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 2 | Difficulty: Easy
This poached egg and tomato on toast recipe is a very quick breakfast. And not only a good idea for breakfast, but it will also make a wonderful quick lunch. It takes no time to make it, and it will leave you completely satisfied.
And if you like this dropped egg on toast, you will also love the Smashed Peas on Toast and Eggs and Asparagus on Toast. Or try some Cottage Cheese Toasts.
Recipe ingredients
Bread: Good sourdough bread slices are heartier and sturdier than regular toast. And they taste so much better.
Tomatoes: About 10-15 cherry tomatoes, depending on size. You can eyeball how many you will need for one slice of bread. It also depends on how large the slice is.
- You can also use these Slow-Roasted Tomatoes for this toast.
- Check out the Roasted Garlic and Tomato Soup, too.
Balsamic vinegar, garlic, olive oil, and fresh basil.
See the recipe card for full information on ingredients and quantities.
Which eggs are best for poaching?
Very fresh eggs. The whites of fresh eggs are firmer, and they will hold their shape better during poaching. Check out Mushroom Toast with Poached Egg, too.
If you don't know how fresh the eggs are, put them one by one in a glass of water. If they lie horizontally at the bottom, they are very fresh; if they float or stand on end, they are not that fresh.
How to make tomato egg toast?
Step #1: Halve the tomatoes and place them in the dish. Toss them with oil and seasoning.
Step #2: Roast them for 10-15 minutes until softer.
Step #3: Crack each egg into a small cup or ramekin dish.
Step #4: Fill a pan with water, bring to a boil, and add a splash of vinegar. Turn the heat very low and stir the water to create a whirlpool. Slide in the eggs and simmer until cooked to your liking.
I prefer to let my eggs cook for 4 minutes in the water and, if they are larger than usual, about 4 ยฝ minutes.
Storage
The poached eggs should be served immediately.
You can make more roasted tomatoes, let them cool, and refrigerate them in an airtight container for 3-4 days.
Reheat them slightly before serving or serve them at room temperature.
Poached Egg and Tomatoes on Toast
Ingredients
- 10-15 cherry tomatoes depending on size
- 1 teaspoon olive oil
- 2 fresh eggs Note
- 2 slices of sourdough bread
- 1 garlic clove
- 1 teaspoons balsamic vinegar or a drizzle of balsamic cream
- 2 sprigs of basil
- fine sea salt and pepper
Instructions
Tomatoes:
- Roast tomatoes: Preheat the oven to 400ยฐF/200ยฐC. Halve the cherry tomatoes, place them on a baking tray lined with parchment paper, drizzle them with olive oil, sprinkle with salt and pepper, and bake for about 15 minutes until hot and a bit wrinkly.10-15 cherry tomatoes + 1 teaspoon olive oil + fine sea salt and pepper
Poach eggs:
- The eggs: In the meantime, fill a pan with water and bring it to a boil. Add a good splash of vinegar and some salt. Break the eggs into two separate small cups. Turn the heat to very low and carefully add the eggs to the water. 2 fresh eggs
- Simmer (without allowing the water to boil again) for 3 to 4 minutes, depending on the size of the eggs and the way you like to eat them. I prefer to let my eggs for 4 minutes in the water, and if they are larger than usual, about 4 ยฝ minutes.
- Remove the eggs with a slotted spoon and place them on kitchen paper. Let drain for a moment, and pat them dry very gently.
Toast:
- While the eggs are cooking, toast the bread. Rub the bread slices with the garlic clove and cover them with the roasted tomatoes. 2 slices of sourdough bread + 1 garlic clove
- Drizzle the tomatoes with balsamic vinegar, place one egg on top of each toast, add some basil leaves, and sprinkle with salt and freshly ground black pepper.1 teaspoons balsamic vinegar + 2 sprigs of basil + fine sea salt and pepper
Notes
- Very fresh eggs are best for poaching because the whites are firmer and hold their shape better. To check freshness, place the egg in a glass of water. If it lies flat on the bottom, itโs very fresh. If it stands up or floats, itโs older
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