Poached Eggs with Tomatoes and Yogurt (VG)
This dish may look a bit simple/rough and ready – but trust me, it is the most delicious breakfast you’ll eat, and it’s packed with flavor! The acidic punch of the tomato’s paired with vinegar and olive oil works perfectly with the salty yogurt, and creamy eggs. I love making this on the weekends when I’m craving a fresh, light vegetarian breakfast! These poached eggs with tomatoes and yogurt are super tasty, easy to make, and only takes 20 mins to make!
Notes
What really makes this dish delicious for me is the tomato! I am lucky enough to have a farmers market one block away from my house on a Saturday morning, and they sell fresh, plump tomatoes of all shapes and sizes directly from the farm. Sometimes I like to buy 2 or 3 tomatoes of different colors and mix them up over the weekend – because I know I’ll eat this dish more than once!
Tomatoes – Brandywine tomatoes are one of the most colorful heirloom varieties: pink, orange, red, yellow, and multicolored. They’re amongst the largest of the heirloom tomatoes, with a single tomato easily reaching 1 lb or more – which is why in the recipe, I call for only half between 3 ppl. This would be my 1st choice for this dish, but use whatever you can when making this dish.
Eggs – I always go for organic pasture raised eggs, but if you don’t have access to these, just organic is the next best thing. If I am not shopping for eggs at the farmers market, I always go for Vital Farms eggs, link below!
https://vitalfarms.com/organic-pasture-raised-eggs/
Yogurt – I used to stay away from dairy but lately it seems my body is ok with certain types (butter, plain yogurt). If you are dairy free, I like cashew yogurt because it isn’t too sweet and has that slightly bitter effect that you get with plain yogurt. If you’re going for the real deal, keep it plain, full fat yogurt! And if like me, you live in america, make it organic!
Choosing organic dairy products offers both health and environmental benefits. Organically raised cows are not treated with synthetic hormones or routine antibiotics, which helps reduce your exposure to potentially harmful residues. These cows are also fed a diet free from genetically modified organisms (GMOs) and graze on pesticide-free pastures, leading to milk that often contains higher levels of omega-3 fatty acids and antioxidants. Environmentally, organic dairy farming supports soil health, reduces water contamination, and promotes animal welfare, making it a more sustainable and responsible choice for both you and the planet.
What You’ll Need
- organic eggs x 3
- 1/2 freshly squeezed lemon
- 3-4 heaped tbsp yogurt
- salt and pepper
- 1/2 large brandywine tomato, thinly sliced (depending on size, feel free to use more)
- 1 tbsp olive oil
- 1.5 tbsp white wine vinegar (or similar)
- sourdough (or bread of choice)
Poached Eggs with Tomatoes and Yogurt
- Total Time: 20
- Yield: 3 1x
Description
Organic poached eggs, over fresh brandywine tomatoes dressed in olive oil, vinegar, salt and pepper, paired with lemon flavoured yogurt and fresh sourdough
Ingredients
- Organic Eggs x 3
- 1/2 lemon freshly squeezed
- 3–4 heaped tbs yogurt
- salt and pepper
- 1/2 large red brandywine tomato thinly sliced (depending on size, feel free to use more)
- 1 tbsp olive oil
- 1.5 tbsp white wine vinegar (or similar)
- Sourdough
Instructions
- In a medium size pot, bring water to he boil with a dash of vinegar for poaching the eggs. While this heats, prepare your sourdough ready for toasting later. Once the water is boiling, crack your egg into a small shallow bowl, and gently slide into the water (this allows you to get closer to the bottom of the pot without dropping the egg in and breaking it). Repeat for remaining eggs. Place the lid on and let the water come back to a gentle boil, cooking for about 4-5 minutes for soft eggs. Remove eggs from the water and set aside once ready.
- While you complete step one, in a small bowl, add your yogurt, lemon, and a dash of salt and pepper. Mix well and set aside. You can also toast your sourdough at this point.
- Thinly slice your tomatoes and add to a medium size bowl, along with your olive oil, vinegar, salt and pepper and mix well.
- To assemble, butter your sourdough, add a dollop of yogurt per toast, a few slices of your tomatoes, and top with a poached egg! Enjoy!
Notes
See notes section in body!
- Method: Stovetop
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