Creamy, dreamy poached eggs on toast.
When you think about brunch what’s the first thing that comes to mind? Most probably bacon, some kind of cheese, sausages, golden eggs, pastries fresh juice or coffee. I certainly think about all the above and more. Eggs and toast will always be a great combination at my breakfast table and poached eggs on toast is perfect are a healthy and tasty option. For some reason I’ve been craving baby spinach so I decided to make a quick salad to go with my poached eggs on toast.
Serves | 3 |
- 1/2 Cup Cherry Tomatoes (halved)
- 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
For the dressing
- Olive oil
- Red wine vinegar
- 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 swirling 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 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 a drizzle of olive oil and red wine vinegar then season with salt and 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. (Optional) You can skip this step and just make regular toast.
- Finally top your toast with the fresh salad and a poached egg or two. Add a pinch of salt and pepper then slice into the egg and let liquid gold put a smile on your face. Happy Eating!
If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai so I can see your creations and share it with the online community. Enjoy!