Poached Eggs on Tomato Toast
Roasted cherry tomatoes on toasted bread topped with perfectly poached eggs—a Mediterranean breakfast that feels restaurant-worthy but takes under 20 minutes. Tangy, bright, and ready to eat.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1.5 cups cherry tomatoes
- 4 slices bread (sourdough or ciabatta)
- 4 whole eggs
- 1 tbsp white vinegar
- ¼ cup fresh basil or parsley
- ½ whole lemon
Instructions
- 1
Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast at 425°F for 12 minutes until blistered.
- 2
Toast bread slices until golden and crispy, about 2 minutes per side in a skillet or toaster.
- 3
Fill a shallow pan with water, add vinegar, and bring to a gentle simmer. Water should barely bubble.
- 4
Crack each egg into a small cup. Gently slide into simmering water and poach until whites set but yolks jiggle, 3–4 minutes.
- 5
Divide toast between plates. Top with roasted tomatoes and a poached egg.
- 6
Scatter fresh basil over top, squeeze lemon juice, season with salt and pepper. Serve immediately.
Tools you’ll need
- sheet pan
- 12-inch skillet or toaster
- shallow pan or wide saucepan
- small cup or ramekin
- slotted spoon
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