Poached Egg with Tomato and Pesto
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Poached Egg with Tomato and Pesto
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 tsp olive oil
- 1 thick tomato slice
- Sea salt and freshly cracked black pepper to taste
- Pinch of Crushed Red Pepper Flakes if desired
- 1 tsp white vinegar
- 1 egg
- A dollop of pesto
Instructions
- Heat 2 teaspoons of olive oil in a small skillet over medium-high heat.
- Season both sides of the tomato slice with sea salt, freshly cracked pepper, and a pinch of crushed red pepper flakes, if desired. Add the thick tomato slice to the small skillet and cook for 2 minutes per side.
- While the tomato is cooking, combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium-sized saucepan and bring to a simmer.
- Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
- Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
- Remove the tomato from the skillet and place it on a plate. Spoon a dollop of pesto on top followed by the poached egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!
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