This is one of my favorite quick, solitary lunches. I usually have it on Tuesdays, the only day in the week when the children have lunch in kindergarten. As I don’t have to cook anything, I often have just a salad or a poached egg or two on toast, either with this wonderful baked tomatoes or sometimes with mushrooms.
It is a very very quick lunch, but so amazingly delicious, one could eat it actually every week.
Baked Tomatoes and Poached Eggs
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
- 8 to 12 cherry tomatoes, depending on size
- 1 teaspoon olive oil
- 2 fresh eggs
- 2 slices of sourdough bread
- 1 garlic clove
- 1 teaspoons balsamic vinegar
- salt and pepper
Instructions
- Preheat the oven: 200 degrees Celsius/ 390 degrees Fahrenheit.
- Half or quarter the cherry tomatoes, place them on a baking tray laid 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.
- 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 bigger than usual about 4 and a half minutes. Take out the eggs with the help of a slotted spoon and place them on some kitchen paper. Let drain for a moment.
- While the eggs are cooking, toast the bread. Rub the bread slices with the garlic clove and cover them with tomatoes. Drizzle the tomatoes with the balsamic vinegar, place one egg on top of each and sprinkle with salt and freshly ground black pepper.
- Serve immediately.
Baked Tomatoes and Poached Eggs
