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Tomato Crostini with Poached Eggs

Tomato Crostini with Poached Eggs
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Tomato Crostini with Poached Eggs is a fresh and flavorful dish that balances the crispiness of toasted bread, the juicy acidity of ripe tomatoes, and the silky richness of perfectly poached eggs. Ideal for breakfast, brunch, or a light dinner, this quick and healthy recipe is easily customizable to suit various dietary needs and tastes, making it a vibrant and satisfying meal option.

Ingredients

Main Ingredients

  • Fresh ripe tomatoes – about 2 medium, diced
  • Crunchy baguette or ciabatta – 1 loaf, sliced thickly
  • Eggs – 4 large, fresh
  • Extra virgin olive oil – 3 tablespoons, divided
  • Garlic clove – 1, halved for rubbing on bread
  • Fresh basil or other fresh herbs – a handful, chopped
  • Salt – to taste
  • Black pepper – freshly cracked, to taste

Optional Toppings & Variations

  • Balsamic glaze – for drizzling
  • Chili flakes – a pinch, for spice
  • Avocado slices – 1 ripe avocado, optional
  • Crumbled feta or shaved Parmesan cheese – optional
  • Sourdough, rye, or gluten-free bread – as alternatives

Instructions

  1. Prepare the Tomatoes: Dice fresh ripe tomatoes into small pieces. Season lightly with salt, pepper, and drizzle with 1 tablespoon of olive oil. Let the mixture marinate for a few minutes to enhance the flavors.
  2. Toast the Bread: Slice your baguette or ciabatta into thick pieces. Toast them until golden and crispy. While still warm, rub each slice gently with the cut side of a garlic clove to infuse a subtle, aromatic flavor.
  3. Poach the Eggs: Bring a pot of water to a gentle simmer. Optionally, add a splash of vinegar to help the egg whites coagulate. Crack eggs carefully into the simmering water and cook for about 3 minutes until the whites are set but yolks remain soft and runny. Remove eggs with a slotted spoon and set aside.
  4. Assemble the Crostini: Spoon a generous amount of the marinated tomatoes onto each garlic-rubbed toasted slice. Place a poached egg on top. Garnish with fresh basil, a sprinkle of black pepper, and drizzle with remaining olive oil or balsamic glaze as desired.

Notes

  • Use the freshest, ripest tomatoes for the best flavor.
  • Keep the poaching water just below boiling to prevent eggs from tearing.
  • Toast bread slices thickly to hold toppings well and maintain crunch.
  • Rub garlic on toast immediately after toasting for maximum aroma.
  • Serve immediately to enjoy the contrast of textures at their freshest.

Nutrition

Keywords: tomato crostini, poached eggs, brunch recipe, easy breakfast, healthy appetizer, gluten free option

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