Imagine starting your day with a dish that’s not only bursting with flavor but also effortlessly elegant—welcome to Poached Eggs in Tomato Sauce on Toast! This Italian-inspired breakfast is a delightful fusion of creamy poached eggs and zesty tomato sauce, all perfectly nestled atop crispy bread. In just 20 minutes, you can transform simple ingredients into a gourmet experience that will impress your taste buds and elevate your brunch game. Ready to learn how to whip up this mouthwatering dish? Let’s dive into the recipe that will have you savoring every bite!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 cup tomato sauce
- 2 slices of bread
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare your ingredients by gathering all the listed items and ensuring they are fresh and ready to use.
- Pour the tomato sauce into a medium-sized skillet and warm over medium heat, stirring occasionally to prevent sticking.
- While the sauce is heating, fill a separate wide pan with about 3 inches of water and bring to a gentle simmer. Add a splash of white vinegar to help the egg whites coagulate.
- Toast the bread slices until they are golden brown and crisp. Drizzle with olive oil and set aside on serving plates.
- Crack each egg into a small ramekin or cup to ensure easy and clean transfer into the simmering water.
- Create a gentle whirlpool in the simmering water and carefully slide each egg into the center, cooking for about 3-4 minutes until the whites are set but yolks remain runny.
- Remove poached eggs with a slotted spoon and drain excess water on a paper towel.
- Spread the warm tomato sauce evenly over the toasted bread.
- Gently place the poached eggs on top of the sauced toast.
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh basil leaves, torn or chopped.
- Serve immediately while eggs and sauce are still warm, allowing the soft yolk to mix with the tomato sauce when cut.
Tips
- Fresh Ingredients Matter: Use the freshest eggs and high-quality tomato sauce for the best flavor. If you have homemade sauce, it will elevate the dish even further!
- Control the Heat: When poaching the eggs, ensure the water is at a gentle simmer. Too much boiling can cause the eggs to break apart.
- Vinegar Trick: Adding a splash of white vinegar to the poaching water helps the egg whites set quickly, resulting in perfectly shaped poached eggs.
- Toast to Perfection: For the best texture, toast your bread until it’s golden brown and crisp. A thicker slice can hold up better against the sauce and eggs.
- Timing is Key: Keep an eye on your poached eggs; cooking them for about 3-4 minutes will give you that ideal runny yolk. Adjust the time if you prefer firmer yolks.
- Garnish for Flavor: Fresh basil adds a burst of flavor and a pop of color. Feel free to experiment with other herbs like parsley or chives for a different twist.
- Serve Immediately: This dish is best enjoyed right away while the eggs are warm and the sauce is still bubbling. Don’t wait too long to dig in!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 25g
Protein: 17g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 370mg
