Poached Eggs with Season Tomatoes
Elevate your breakfast or brunch game with this vibrant and wholesome recipe for Poached Eggs with Seasoned Tomatoes. Featuring perfectly poached eggs with velvety yolks and savory vine-ripened tomatoes sautéed with garlic, oregano, and fresh basil, this dish is a symphony of flavors. Served atop golden, toasted slices of crusty bread, the juicy tomato medley complements the richness of the eggs beautifully. The gentle whirlpool poaching technique ensures picture-perfect eggs every time, while the Mediterranean-inspired seasoning adds a comforting, aromatic touch. Ready in just 30 minutes, this recipe is the perfect blend of quick, nutritious, and gourmet – a surefire crowd-pleaser for any morning spread.
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Recipe Information
Ingredients
- 4 pieces egg
- 3 pieces vine-ripened tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic
- 10 pieces fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons white vinegar
- 8 cups water
- 4 slices crusty bread
Instructions
Fill a medium saucepan with 8 cups of water and bring it to a gentle simmer over medium heat.
Add 2 tablespoons of white vinegar to the simmering water. This helps the eggs hold their shape while poaching.
Crack each egg into a small bowl or ramekin to ensure they’re clean and intact.
Using a spoon, create a gentle whirlpool in the simmering water and carefully slide one egg at a time into the center. Cook for about 3-4 minutes, or until the whites are set and the yolks are still slightly runny. Remove with a slotted spoon and set aside on a plate lined with paper towels. Repeat for the other eggs.
While the eggs are poaching, prepare the seasoned tomatoes. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince 2 cloves of garlic and add them to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Chop 3 vine-ripened tomatoes into bite-sized pieces and add them to the skillet. Sprinkle with 1 teaspoon of salt, 0.5 teaspoon black pepper, and 1 teaspoon dried oregano.
Cook the tomatoes for about 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.
Tear 10 fresh basil leaves and stir them into the tomatoes just before removing the skillet from heat.
Toast 4 slices of crusty bread to golden brown and place them on serving plates.
Spoon the seasoned tomatoes over the bread slices and top each with a poached egg.
Garnish with additional fresh basil leaves if desired and serve immediately.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
