Poached egg and tomatoes on toast – this can become your favorite breakfast. Quick to make dropped egg with roasted balsamic tomatoes on sourdough toast, a super healthy and delicious combination.
This poached egg and tomatoes on toast 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 Eggs and Asparagus on Toast and the Mushroom Toast with Poached Egg.
What do you need?
Bread:
- Good sourdough bread slices, they 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, our German bread slices are pretty large.
- You can take only one sort of tomatoes or several different kinds.
Balsamic vinegar, garlic, olive oil, fresh basil.
Which eggs are best for poaching?
- Very fresh eggs.
- The white of fresh eggs is firmer and they will hold their shape better during poaching.
- If you don’t know how fresh the eggs are, put them one by one it 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 poach an egg?
- Fill a pan with water and bring it to a boil.
- Add a splash of vinegar.
- Break the eggs into two separate small cups.
- Turn the heat to very low. Stir the water to create a whirlpool. This will help the egg whites wrap around the yolk.
- Carefully let the eggs slide into the water.
- 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 ½ 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.
- Lift carefully with a spatula and place them on top of the toast.
More toasts and sandwiches:
Zapiekanka – Polish Toasted Sandwich
Danish Open Faced Sandwiches – Smörrebrod
Poached Egg and Tomatoes on Toast
Poached egg and tomatoes on toast – this can become your favorite breakfast.
Ingredients
- 10-15 cherry tomatoes, depending on size
- 1 teaspoon olive oil
- 2 fresh eggs
- 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:
- Preheat the oven: 200 degrees Celsius/ 400 degrees Fahrenheit. 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.
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. 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 ½ 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. 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.
Nutrition Information:
Yield: 2 Serving Size: 1 toastAmount Per Serving: Calories: 318Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 186mgSodium: 613mgCarbohydrates: 45gFiber: 3gSugar: 13gProtein: 14g
Nutrition information isn’t always accurate.
