Sauteed Tomato Breakfast Crostini With Poached Eggs
User Reviews
5
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Prep Time
2 mins
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Cook Time
15 mins
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Total Time
17 mins
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Servings
4 servings
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Course
Breakfast
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Cuisine
Mediterranean
Sauteed Tomato Breakfast Crostini With Poached Eggs
Description
This recipe begins by grilling slices of ciabatta bread lightly brushed with olive oil until they develop charred marks and crunch. Cherry tomatoes are halved and gently sautéed with red chili flakes, balsamic vinegar, salt, and pepper until soft and flavorful, creating a warm, savory topping. Eggs are poached carefully in almost-boiling water, using fresh eggs for clean shape and tender yolks. The poached eggs are drained and placed on tomato-laden crostini, finished with a drizzle of fresh basil oil made by grinding basil leaves with olive oil.
The combination of temperatures and textures—from the charred crisp bread, the warm, bright tomatoes, and the soft, silky egg—makes for a richly layered bite. The gentle heat of chili flakes balances with balsamic’s acidity, enhancing the tomato’s natural sweetness. Making the basil oil is optional but adds a fresh herbal aroma that enhances the dish’s brightness.
This crostini can be adapted by using fried instead of poached eggs or mixing in other herbs like thyme or fennel seeds into the tomatoes for variation. Leftover vegetables such as aubergine or zucchini can be incorporated for added heartiness. It is best served immediately to enjoy the contrast of temperatures and textures.
Freshness of eggs is critical for successful poaching. Cracking eggs into small ramekins before adding to water helps keep shape. Patting eggs dry after poaching ensures no excess water dilutes the topping. The use of a slotted spoon facilitates removing eggs safely. Basil oil is simple to prepare and adds richness but can be skipped if preferred.
Ingredients
- 4 egg
- 8.8 oz (250g) cherry tomato
- 4 lices ciabatta bread
- 1/2 tsp chili flakes red pepper flakes
- 1 basil small handful, fresh
- 1 tsp balsamic vinegar (good quality)
- 1 tbsp olive oil
- salt
- black pepper
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
- Use the freshest eggs possible for clean poached eggs; ideally bought a day before cooking.
- Crack eggs into small ramekins before gently lowering into simmering water for poaching.
- Pat poached eggs dry with paper towels to remove excess water before placing on crostini.
- For basil oil, grind fresh basil leaves with olive oil briefly in a mortar and pestle; it is optional but adds brightness.
- Leftover vegetables like aubergine or zucchini can be added to the sauteed tomatoes to make the dish more substantial.
- Instead of poached eggs, fried eggs can be used if preferred.
- Avoid swirling or adding vinegar to water when poaching eggs; bring water to boil then turn off heat before adding eggs.
- Let ciabatta slices char slightly on both sides to create a crisp surface that holds the toppings well.
User Reviews
Overall Rating
5
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