Poached egg and tomatoes on toast – 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 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 Smashed Peas on Toast, Eggs and Asparagus on Toast, and the Mushroom Toast with Poached Egg. 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. 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 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 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?
Step #1: Fill a pan with water and bring it to a boil. Add a splash of vinegar. Break the eggs into two separate small cups.
Step #2: 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 and simmer them until done to your liking.
I prefer to let my eggs for 4 minutes in the water and, if they are larger than usual, about 4 ½ minutes.
Step #3: Remove the eggs with a slotted spoon and place them on kitchen paper. Let them drain for a moment, and pat them dry very gently.
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 400°F/200°C. 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 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. 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, it’s very fresh. If it stands up or floats, it’s older
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