Poached Egg on Tomato Toast

Poached Egg on Tomato Toast is such a simple recipe that is filling, tasty and healthy for you. The tomatoes are cooked in a little olive oil and a pinch of salt in the middle of this dish. The poached egg only takes a 2 minutes and is perched on top. The egg white is set while the yolk is still runny and merges with the tomatoes for a stunning combination.

You can pimp the recipe as well by adding balsamic vinegar to the tomatoes. Also maybe a little chilli sauce on top of the egg and so on. The options are immense. Serve Poached Egg on Tomato Toast as a main dish for breakfast/brunch and as a snack.

Poached Egg on Tomato Toast

A lovely heathy way to start the day with soft poached eggs, flavoured tomatoes and toast. Heaven.

4.97 from 51 votes

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Course: Breakfast, Brunch, Snack

Cuisine: British

Keyword: Bread, Eggs, Vegetables, Vegetarian

Prep Time: 3 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 8 minutes minutes

Servings: 1 Person

Calories: 440kcal

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Ingredients

 

• 2 large eggs free range
• 8 large tomatoes plum/cherry
• 2 slices soda bread granary
• 1 tsp olive oil
• salt to taste
• ground pepper to taste
• ⅕ bunch cilantro coriander/chopped

Instructions

• Place a pan of water over a high heat and bring to a boil. When the water starts to boil, reduce the heat until it starts to simmer and then carefully crack the eggs to the water.
  2 large eggs
• Poach the eggs for 2 minutes by which time the white will be set but the yolk still runny.
• While the eggs are poaching, place a frying pan over a medium high heat and add a little olive oil. When hot, add the tomatoes and a pinch of salt to bring out their flavour.
  8 large tomatoes, 1 tsp olive oil, salt
• Fry until the tomatoes have softened and slightly sticky (caramelised).
• Place the bread into the toaster to toast.
  2 slices soda bread
• They should all be ready so time to assemble. Place the toast on the plate and butter (optional). Spread the tomatoes over the toast and then a drained poached egg on top. One egg per piece of toast.
• Season with salt and a pepper and sprinkle the chopped cilantro/coriander and serve immediately.
  salt, ground pepper, ⅕ bunch cilantro

Nutrition

Calories: 440kcal | Carbohydrates: 57g | Protein: 25g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 762mg | Potassium: 3589mg | Fiber: 17g | Sugar: 39g | Vitamin A: 12668IU | Vitamin C: 199mg | Calcium: 202mg | Iron: 6mg