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
Scale
- 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