Recipe: Appetizing Tomato and poached egg garlic toast

Tomato and poached egg garlic toast. Add sugar, salt, peppers, and tomatoes. Rub bread with halved garlic clove. Upgrade your eggs-with-toast routine by adding bright red, juicy charred tomatoes on garlic-rubbed toast.

Add the third factor, crispy grilled bread, and all of a sudden, this trilogy now becomes a great breakfast or brunch. A deliciously runny poached egg on top of garlic sourdough toast and roasted cherry tomatoes. Dropped egg toast at its best. You can have Tomato and poached egg garlic toast using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tomato and poached egg garlic toast

1. It's 1 of egg.
2. It's 1 slice of bread (I usually choose sourdough).
3. You need 1/2 of small tomato, sliced.
4. Prepare 1 of garlic clove, sliced in half.
5. Prepare 1 Tbsp. of Vinegar.
6. Prepare of Extra virgin olive oil.
7. You need 1 of green onion, chopped.
8. You need of Salt and Pepper.

Bring a large pan of water to the boil. The breakfast that cannot be dismissed. Poached egg on parmesan tomato toast with scramptious runny egg yolk is the "go to" favorite. 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.

Tomato and poached egg garlic toast step by step

1. Fill a small saucepan with water and bring to a simmer. Add vinegar..
2. Crack egg into a small bowl. Using a spoon stir the simmering water until a twirling tornado forms. Carefully pour egg into the center. Let cook gently about 3 minutes until the whites are just set and yolk is still runny..
3. Remove with slotted spoon and set on a paper towel to drain..
4. Set oven to broil. Put sliced tomatoes on a greased pan. Drizzle with olive oil and salt and pepper. Place bread on oven rack directly and broil 1 min. Flip bread and broil 1 more minute..
5. Remove tomatoes and toast. Drizzle olive oil over toast and rub cut side down of garlic clove onto toast..
6. Place tomatoes on toast. Add poached egg. Salt and pepper to taste. Sprinkle on green onion..

For the garlic soup: Slice the remaining garlic cloves as thin as possible (this will help them sort of melt into the olive oil instead of being big chunks of garlic). To serve, divide tomatoes, charred chiles (if using), avocado, herbs, and cheese among bowls. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites The tomato sweetens when cooked this way, and the garlic is lovely with the egg.