Tomato and poached egg garlic toast. Rub bread with halved garlic clove. While the eggs are cooking, toast the bread. Rub the bread slices with the garlic clove and cover them with the roasted tomatoes.
Runny egg yolk infuses with the tomatoes and herbs and is beautifully balanced by a crusty parmesan topping - making for an irresistibly perfect breakfast bite.
Tomato and poached egg garlic toast.
Upgrade your eggs-with-toast routine by adding bright red, juicy charred tomatoes on garlic-rubbed toast.
You can have Tomato and poached egg garlic toast using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Tomato and poached egg garlic toast
- You need 1 of egg.
- Prepare 1 slice of bread (I usually choose sourdough).
- Prepare 1/2 of small tomato, sliced.
- You need 1 of garlic clove, sliced in half.
- You need 1 Tbsp. of Vinegar.
- Prepare of Extra virgin olive oil.
- Prepare 1 of green onion, chopped.
- You need of Salt and Pepper.
Crunchy Ratatouille and Poached Egg on Toast - Eat Clean. Easiest Way to Make Yummy Mutton Curry with spicy gravy; Recipe: Appetizing Baby Bok Choy Stir Fry. Toast the bread and spread with the remaining butter. Top with the tomato and onion mixture, then the poached eggs.
Tomato and poached egg garlic toast instructions
- Fill a small saucepan with water and bring to a simmer. Add vinegar..
- Crack egg into a small bowl. Using a spoon stir the simmering water until a twirling tornado forms. Carefully pour egg into the center. Let cook gently about 3 minutes until the whites are just set and yolk is still runny..
- Remove with slotted spoon and set on a paper towel to drain..
- Set oven to broil. Put sliced tomatoes on a greased pan. Drizzle with olive oil and salt and pepper. Place bread on oven rack directly and broil 1 min. Flip bread and broil 1 more minute..
- Remove tomatoes and toast. Drizzle olive oil over toast and rub cut side down of garlic clove onto toast..
- Place tomatoes on toast. Add poached egg. Salt and pepper to taste. Sprinkle on green onion..
Serve, sprinkled with thyme or parsley and a pinch of paprika. Cook's tip: Transform this into a light supper dish by serving on a bed of rice, quinoa or couscous instead of toast Heat large saucepan on medium heat. Melt butter, then add onions and garlic and cook until soft. Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin, paprika, salt and sugar. Stir till everything is combined well.
