Poached Eggs on toast

Creamy, dreamy liquid gold.

When you think about brunch what’s the first thing that comes to mind? Most probably bacon, some kind of cheese, sausages, golden eggs or perhaps some sweet pastries. I certainly think about all those things and more. Though in light of keeping things healthy and nourishing,  I often have fresh fruit and vegetables with every other meal. Plus for some reason I’ve been craving baby spinach so why not throw it on some toast and pimp up a classic eggs on toast dish.

For this brunch dish you will need

Serves | 3 |

Ingredients

1/2 Cup Cherry Tomatoes
2-3 Cups Baby Spinach
1 Bunch Fresh Basil
6 Poached Eggs (2 per portion)
1 Garlic Clove
1 Tsp white Vinegar (For poaching the eggs)

Salt and pepper to season

Bread and Butter

 For the dressing

Olive oil & Red wine vinegar

 Method

Boil some water in a pot with a teaspoon of vinegar. Stir the water then reduce the heat to medium and begin poaching the eggs. The best way to poach an egg is to crack it into a little bowl then pop it into the hot water. Try not to fiddle with it until the egg white forms and outer shell. Once the egg floats to the top pick it out with a spoon and check the stiffness by gently pressing the egg yolk with your finger. Once poached, remove the eggs and place them in a bowl of cold water then get on with the salad and toast.

Tip: Don’t discard the poaching water as you will use it to reheat the eggs later.

To prepare the salad add the washed baby spinach, fresh basil and sliced cherry tomatoes to a medium bowl. Dress it with olive oil and red wine vinegar then season with salt and black pepper. Toss until every ingredient is well coated.

Return the poached eggs to the hot water and reheat on a low-med heat.

Toast  one side of your bread then add butter and grated garlic to the flipped side and finish toasting. I don’t know about you but melted butter on warm bread goes without say.

 Finally top your toast with the fresh salad and a poached egg or two. Sprinkle on some more black pepper for good measure and some cheese if you’re up to it. Slice into the egg and let liquid gold put a smile on your face.

Happy Eating!

Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.