Description
Start your day with a burst of flavor with these Sauteed Tomato Breakfast Crostini topped with perfectly poached eggs and a drizzle of basil oil. This elegant yet simple dish is sure to impress!
Ingredients
Units
Scale
For the Sauteed Tomatoes:
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon pepperoncino (chilli flakes)
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
For the Poached Eggs:
- 4 eggs
For Serving:
- 4 slices ciabatta bread, toasted
- Fresh basil leaves
- 1 tablespoon olive oil
Instructions
- Sauteed Tomatoes: Slice the cherry tomatoes in half and add to a non-stick pan with pepperoncino, balsamic vinegar, salt, and pepper. Saute for 5-7 minutes until soft.
- Poached Eggs: Bring a pot of water to a boil, then turn off the heat. Crack each egg into a ramekin and gently pour into the water. Poach for 4-5 minutes, then remove with a slotted spoon and pat dry.
- Assembly: Place a slice of toasted ciabatta on a plate, top with sauteed tomatoes and a poached egg. Drizzle with basil oil.
Notes
- Variations: Try topping with a fried egg or adding different herbs/spices to the tomatoes.
- Use fresh eggs for the best poached eggs.
- Follow the tips provided for perfect poached eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 171
- Sugar: 1g
- Sodium: 211mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 163mg
