Poached Eggs on Sourdough with Steamed Tomatoes and Onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs on Sourdough with Steamed Tomatoes and Onion

YOUR SOLIN GENERATED RECIPE

Poached Eggs on Sourdough with Steamed Tomatoes and Onion

Soft-poached eggs served over thick sourdough toast with steam-softened tomatoes and onions for a clean, vibrant breakfast with a silky, melt-in-your-mouth texture.

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NUTRITION

656kcal
Protein
43.0g
Fat
26.6g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 slice sourdough bread

1 cup cherry tomatoes

0.5 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

  • 1

    Fill a medium pot with two inches of water and place a steamer basket inside, bringing the water to a boil.

  • 2

    Dice the yellow onion and halve the cherry tomatoes, then place them in the steamer basket.

  • 3

    Cover the pot and steam the vegetables for 5 to 7 minutes until they are tender and the tomatoes are just beginning to burst.

  • 4

    While the vegetables steam, bring a separate wide saucepan of water to a very gentle simmer for poaching the eggs.

  • 5

    Toast the sourdough slices in a toaster or under a broiler until they are crisp and golden brown without using any butter or oil.

  • 6

    Crack each egg into a small bowl and gently slide them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.

  • 7

    Arrange the dry-toasted sourdough on a plate and top with the steamed onion and tomato mixture.

  • 8

    Use a slotted spoon to carefully place the poached eggs over the vegetables, then season with sea salt, black pepper, and fresh chives.

Poached Eggs on Sourdough with Steamed Tomatoes and Onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs on Sourdough with Steamed Tomatoes and Onion

YOUR SOLIN GENERATED RECIPE

Poached Eggs on Sourdough with Steamed Tomatoes and Onion

Soft-poached eggs served over thick sourdough toast with steam-softened tomatoes and onions for a clean, vibrant breakfast with a silky, melt-in-your-mouth texture.

NUTRITION

656kcal
Protein
43.0g
Fat
26.6g
Carbs
67.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 slice sourdough bread

1 cup cherry tomatoes

0.5 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

  • 1

    Fill a medium pot with two inches of water and place a steamer basket inside, bringing the water to a boil.

  • 2

    Dice the yellow onion and halve the cherry tomatoes, then place them in the steamer basket.

  • 3

    Cover the pot and steam the vegetables for 5 to 7 minutes until they are tender and the tomatoes are just beginning to burst.

  • 4

    While the vegetables steam, bring a separate wide saucepan of water to a very gentle simmer for poaching the eggs.

  • 5

    Toast the sourdough slices in a toaster or under a broiler until they are crisp and golden brown without using any butter or oil.

  • 6

    Crack each egg into a small bowl and gently slide them into the simmering water, poaching for 3 minutes until the whites are set but the yolks remain runny.

  • 7

    Arrange the dry-toasted sourdough on a plate and top with the steamed onion and tomato mixture.

  • 8

    Use a slotted spoon to carefully place the poached eggs over the vegetables, then season with sea salt, black pepper, and fresh chives.