Sauteed Tomato Breakfast Crostini With Poached Eggs

Name: Sauteed Tomato Breakfast Crostini With Poached Eggs
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 4 servings
Ingredients: 4 eggs; 8.8 oz (250g) cherry tomatoes; 4 slices Ciabatta bread; 1/2 tsp chilli flakes; 1 small handful fresh basil; 1 tsp balsamic vinegar; 1 tbsp olive oil; salt and pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
17 mins
Servings
4 servings
Course
Breakfast
Cuisine
Mediterranean

Sauteed Tomato Breakfast Crostini With Poached Eggs

Christopher House

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This sauteed tomato breakfast crostini is made with chargrilled ciabatta bread, burst cherry tomatoes with balsamic vinegar, pepperoncino, basil and topped with perfectly cooked poached eggs.

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Ingredients

Servings

4 eggs
8.8 oz (250g) cherry tomatoes
4 slices Ciabatta bread
1/2 tsp chilli flakes (red pepper flakes)
1 small handful fresh basil
1 tsp balsamic vinegar (good quality)
1 tbsp olive oil
salt and pepper

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Instructions

First, slice the ciabatta bread and sprinkle with a little olive oil then place on a hot griddle pan until charred on both sides. Sprinkle with sea salt flakes and set aside.
Slice the cherry tomatoes in half and add to a non-stick pan with a little pepperoncino (chilli flakes), balsamic vinegar, salt and pepper.
Saute the tomatoes for 5-7 minutes until soft (photo 4). Keep them warm until the egg is ready.
To make the poached eggs bring a pot of water to a boil then turn off the heat. Crack an egg into a ramekin, hold it for a second then pour it in to the water, repeat with all.
Let them poach for around 4-5 minutes then remove with a slotted spoon and pat with kitchen paper.
Place a slice of toasted ciabatta on a plate, top with tomatoes and a poached egg. To make the basil oil simply grind fresh basil leaves and olive oil using a motar and pestle for a few seconds and drizzle over.

Notes

Nutrition Facts Sauteed Tomato Breakfast Crostini With Poached Eggs Amount Per Serving Calories 171 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Cholesterol 163mg54%Sodium 211mg9%Potassium 196mg6%Carbohydrates 16g5%Sugar 1g1%Protein 8g16% Vitamin A 615IU12%Vitamin C 14.2mg17%Calcium 31mg3%Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.
Calories 171
Calories from Fat 63
% Daily Value*
Fat 7g
11%
Saturated Fat 1g
6%
Cholesterol 163mg
54%
Sodium 211mg
9%
Potassium 196mg
6%
Carbohydrates 16g
5%
Sugar 1g
1%
Protein 8g
16%
Vitamin A 615IU
12%
Vitamin C 14.2mg
17%
Calcium 31mg
3%
Iron 1.2mg
7%
Top with a fried egg instead of poached if you find them tricky to make
Add other herbs and spices into the tomatoes such as thyme, tarragon and fennel seeds
This would be a great way to use up leftover veg. Try adding aubergine (eggplant), zucchini or roasted potatoes chopped up.
The basil oil is so easy to make and I love it but it is optional, you could also tear up some basil leaves into the tomatoes as they are cooking instead.
Forget adding vinegar or swirling the water, there's no need for that.
You MUST use the freshest eggs you can get. Buy the eggs the same day or the day before (at max). I can't stress enough how important this is, old eggs always fail.
Crack the eggs (one at a time) into small ramekins before pouring them into the water.
Bring the water to a rolling boil then turn the heat off completely, then as quickly and carefully as possible lower the eggs into the water.
To pour the eggs into the water. One at a time lower the ramekin into the water until it reaches the rim of the ramekin then pour in.
Have kitchen paper on hand to pat them dry of excess water.
Use a slotted spoon to remove the eggs with ease.