Jazz up your poached eggs on toast by adding some mashed avocado and sauteed sweet cherry tomatoes. Add some crispy bacon or prosciutto on the side, if you like.
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1 tablespoon olive oil
1/4 onion, finely diced
1 clove garlic, crushed
200g cherry tomatoes
2 teaspoons balsamic vinegar
2 tablespoons finely sliced fresh basil
salt and pepper
1 tablespoon lemon juice
2 thick slices rye sourdough bread, toasted
baby basil leaves, to serve
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Method Prep:10min › Cook:10min › Ready in:20min
Heat oil in a saucepan over medium-high heat. Add the onion and garlic; cook, stirring, for 3 minutes or until softened. Add the tomatoes and cook, stirring, for 1 minute. Add the vinegar. Reduce heat to low and simmer, uncovered, for 2 minutes or until tomatoes soften slightly. Stir in the sliced basil. Season with salt and pepper.
Meanwhile, half-fill a large shallow frying pan with water. Bring to the boil over medium-high heat. Break one of the eggs into a cup, then slide into pan. Repeat with the remaining eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat. Stand for 2-3 minutes or until eggs are cooked as desired. Remove the egg with a slotted spoon and drain on kitchen roll.
Roughly mash the avocado and lemon juice in a small bowl. Season with salt and pepper. Place one piece toasted bread on each serving plate. Spread toast with avocado. Place eggs on avocado. Top with baby basil leaves. Serve with sauteed tomatoes on the side.