Poached Egg and Tomatoes on Toast
Poached egg and tomatoes on toast – this can become your favorite breakfast.
Servings: 2
Calories: 318kcal
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:
- 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.
Poach 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
Serving: 1toast | Calories: 318kcal | Carbohydrates: 45g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 186mg | Sodium: 613mg | Fiber: 3g | Sugar: 13g