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Poached Egg with Tomato and Pesto

Poached Egg with Tomato and Pesto

Fresh, healthy, simple, and delicious. Those are the words I would use to describe this tasty breakfast. I love tomatoes and basil with eggs so I am surmised I haven’t come up with this meal before. I loved the combination of flavors of the warm sweet tomato, the salty pesto, and the perfectly poached egg. I served this poached egg with tomato and pesto with a piece of toast to mop up the juices on the plate and a bowl of fresh fruit for a tasty and healthy way to start the day. This is my kind of breakfast and I bet you can guess what I’ll be having tomorrow morning.

Poached Egg with Tomato and Pesto

How to Make a Poached Egg with Tomato and Pesto

Heat 2 teaspoons of olive oil in a small skillet over medium-high heat. Season both sides of the tomato slice with some sea salt and freshly cracked pepper and a pinch of crushed red pepper flakes, if desired. Add the thick tomato slice to the pan and cook 2 minutes per side.

While the tomato is cooking, combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium-sized saucepan and bring to a simmer.

Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.

Remove the tomato from the skillet and place it on a plate. Spoon a dollop of pesto on top followed by the poached egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Poached Egg with Tomato and Pesto

 

Poached Egg with Tomato and Pesto

 

Yield: 1  

Total Time: 10 minutes +/-

Ingredients:

2 tsp olive oil
1 thick tomato slice
Sea salt and freshly cracked black pepper, to taste
Pinch of crushed red pepper flakes, if desired
1 tsp white vinegar
1 egg
Dollop of pesto

Directions:

Heat 2 teaspoons of olive oil in a small skillet over medium-high heat. Season both sides of the tomato slice with some sea salt and freshly cracked pepper and a pinch of crushed red pepper flakes, if desired. Add the thick tomato slice to the pan and cook 2 minutes per side.

While the tomato is cooking, combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium sized saucepan and bring to a simmer.

Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.

Remove the tomato from the skillet and place it on a plate. Spoon a dollop of pesto on top followed by the poached egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. I don’t believe I’ve had egg with pesto but I have to believe I’d like it. You got that yolk perfect.

  2. It’s beautiful! I wish I had the patience to create such a breakfast masterpiece.

  3. I can’t wait for summer’s heirloom tomatoes to come along so I can enjoy this to its fullest potential!

  4. what a great idea, and your pictures are particularly mouth-watering!