Go Back
Poached Egg and Toast
Kusina ni Teds

Poached Egg and Toast

This is a quick recipe for Sunday Breakfast.  SImply poached the egg wrapped in a cling wrap and eat it with your toast.  Add some pickles, jalapeño, caramelized onion or your choice of stuffings.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 Tablespoons Butter
  • 2 Pieces Sliced Loaf Bread
  • 1 Piece Medium-sized Ripe Tomatoes sliced
  • 2 Tablespoons Olive Oil
  • 1 Bulb Shallot sliced
  • Pickles sliced
  • Pickled Jalapeño sliced
  • Salt and Pepper to taste
  • 2 Pieces Medium-sized Eggs

Method
 

  1. Place half of the butter in a hot skillet and let it melt.  Pan toast the loaf bread in the butter.  Do the same for the remaining loaf bread slice.  Set a side.
  2. Pan grill the tomatoes for about 2 minutes on both side or until scorching appears.  Set a side.
  3. Turn the heat to low and add the olive oil.  Saute the shallot in olive oil until it caramelized and set a side.
  4. Place the sliced pickles and jalapeno on a kitchen towel and pat dry to remove excess pickle juice.
  5. Place a 12 by 12 inches cling film on a small ramekin.  Add a drizzle of olive oil and pinch of salt and pepper.  Add the eggs.  
  6. Gather the tips of the cling film and twist to form a circular pouch ensuring no trapped air inside the film.  Tie this with twisted cling film and add to simmering water.  Cook for 6 minutes.
  7. Cut the end of the pouch and this is your poached eggs.
  8. Place the tomatoes on the first toasted bread.  Then place the pickles, jalapeno, caramelized onion and the poached egg.  Top with the remaining toasted bread and enjoy.