Servings
Font
Back
0.0 from 0 votes

Poached Egg with Tomato and Pesto

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Heat 2 teaspoons of olive oil in a small skillet over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!