Bruschetta topped Garlic Toast with Poached Eggs
Ingredients
- 1 Tomato on-the-vine, finely diced
- 1 slice Red Onion diced
- 4 large fresh Basil leaves, chopped
- Lemon just a squeeze
- 1 tsp Balsamic Vinegar
- 1 Garlic Clove crushed
- 1 spray Olive Oil extra virgin
- 2 slices Sprouted Bread I like to use Squirrelly Bread
- 2 fresh Eggs at room temperature if possible
- 2 tbsp White Vinegar
Instructions
- Combine tomato, onion, basil, lemon juice and balsamic vinegar in a small bowl. Add salt and pepper to your liking. Allow at least 30 minutes for the flavours to develop.
- To poach your eggs add water to a medium pot, about 2 tbsp of white vinegar (the cheap stuff) and a dash of salt and bring to a boil. Reduce heat to medium to bring it down to a gentle simmer. With a slotted spoon, make a little whirlpool in the water by dragging the spoon around the edge of the pot for about 3 full circles. Crack your egg into the middle of the pot and set a timer for 4 minutes. If you like your egg runny, a 3 minute timer will do the trick. I like to poach my eggs one at a time. To remove the poached egg, use your slotted spoon and place the egg gently on a piece of paper towel to dry it before putting it onto your bruschetta toast.
- For the toast, spray one side of each slice lightly with olive oil. Crush the garlic and spread on the oiled side of the slices. Chuck them in the toaster or on a pan on medium heat. Top with bruschetta then poached egg and enjoy!
Notes
I like to use Extra Virgin Olive oil in the spray bottle linked above. I like the OXO garlic press as you can flip it around and the red knobs push the garlic out that remains in the press chamber so that you don’t have to touch it with your fingers. You can use red or yellow onions or even shallots. If you are using shallots, use about half of a small shallot.