I love breakfast, something about the smell of fresh tomato, warm crusty bread and a nice coffee just starts my day off so well. Go to a restaurant now and most will have all day breakfast options and I’ll choose a beautiful poached egg any time of the day.
When it comes to a recipe that I love it has to meet a few criteria: does it taste good? Is it simple and cost effective? Is it balanced?
This recipe absolutely nails all three and I was given a big thumbs up when I served this one up. I’m no chef, but I just love to play with recipes and flavours that nourish me and put a big smile on other people’s faces.
INGREDIENTS
Serves 1
- 2 large free range eggs
- extra virgin olive oil
- fresh multigrain sourdough
- semi dried basil
- punnet of cherry tomatoes
- goats cheese
- balsamic glaze
- white vinegar
- (optional) butter
- salt and pepper
METHOD
- Pre-boil some water and add to a sauce pan with about 1/3-1/2 cup of white vinegar stirred in and bring to a simmer.
- Gently crack your egg close to the surface and gently spin water around the egg to help it stay together.
- Add some olive oil to a medium heat frying pan ensuring that the oil does not smoke. Add around 8 cherry tomatoes. Keep an eye on these and we want them warm and soft but not to burn.
- Slice some of the fresh bread and put in the toaster.
- After 3-4 minutes remove the eggs from the water and let sit on a chopping board.
- I add butter to my toast but feel free to remove if you prefer, then top with goats cheese.
- Remove the cherry tomatoes from the pan and add about 4 to each slice of toast, use a fork to smash them down a little so they pop open. Be careful when the liquid comes out as it’s hot.
- Season with the semi dried basil, a pinch of salt and pepper and garnish with the balsamic glaze.
- Carefully place the poached eggs on top of the tomato.
- Serve and devour!
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