Poached Egg on Parmesan Tomato Toast
Poached Egg on Parmesan Tomato Toast is a delightful breakfast option. Runny egg yolk infuses with the tomatoes and herbs, and is beautifully balanced by a crusty parmesan topping - making for an irresistibly perfect breakfast bite.
Poached Egg on Parmesan Tomato Toast is a delightful breakfast option. Runny egg yolk infuses with the tomatoes and herbs, and is beautifully balanced by a crusty parmesan topping - making for an irresistibly perfect breakfast bite.
- Carbohydrate 5.87073000000128 g
- Cholesterol 4.9 mg
- Fat 1.078 g
- Fiber 0 g
- Protein 4.05475 g
- Saturated Fat 0.6713 g
- Serving Size 1 1 Serving (367g)
- Sodium 156.674143229231 mg
- Sugar 5.87073000000128 g
- Trans Fat 0.055125 g
- Calories 50 calories
Step-by-step
- Dice tomatoes into small cubs and place it in a small bowl;
- Chop parsley and add to tomatoes;
- Add 1/2 tablespoon of olive oil, salt and pepper and mix together, set aside;
- In the meantime bring water to boil;
- Add vinegar;
- Crack each egg individually into a small bowl and slowly pour it into the pot with boiling water with vinegar;
- Once all eggs are in the pot set a timer for 3 minutes;
- While the eggs are in the pot, assemble toasts;
- Cut the bread slices in half;
- Place a spoonful of tomatoes onto the bread;
- Top each one with tablespoon of parmesan cheese and toast until the cheese is melted and a little crispy - approximately 4 min;
- Make sure to take out eggs in the same order you put them in;
- Place the eggs on the paper towel to remove excess water;
- Once the toasts are ready, place the poached egg on top, sprinkle with olive oil, salt, pepper and toasted ground sesame seeds and serve immediately.
Acid is the silent engine in this dish, cutting through rich cheese and oil while drawing excess moisture from the tomatoes during their brief marinade. Dice the tomatoes uniformly and salt them ten minutes prior to assembly to prevent soggy bread under the broiler. Pair this toast with a crisp, bitter green salad dressed simply in lemon juice to contrast the heavy dairy and unctuous yolk. A cup of pour-over filter coffee with high acidity complements the richness of the melted parmesan without competing against the fresh herbs.
Smart Toasting and Poaching Mechanics
Using a wide, shallow skillet rather than a deep pot ensures eggs maintain their shape when dropped into simmering water treated with two tablespoons of white vinegar. Broil the assembled bread on the highest oven rack, keeping the door slightly ajar to monitor the cheese; shredded parmesan melts unevenly if left unobserved, burning within seconds once the fat renders out. Toast rustic sourdough rather than sandwich bread because its open crumb structure absorbs residual moisture from the tomatoes.Managing Prep and Leftovers
Eggs poached in advance can be stored in a bowl of ice water in the refrigerator for up to twenty-four hours, then reheated by submerging them in hot tap water for sixty seconds before serving. Keep leftover chopped tomatoes separate from the oil and salt to maintain cellular integrity; salted tomatoes left overnight break down completely into a watery purée.
