YOUR SOLIN GENERATED RECIPE
Poached Eggs on Sourdough with Steamed Tomatoes and Onion
Poached eggs served over crisp sourdough toast with steam-softened tomatoes and onions, finished with a drizzle of olive oil for a savory, velvety breakfast.
INGREDIENTS
2 large eggs
3 slice sourdough bread
1 cup cherry tomatoes
0.5 cup yellow onion
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Fill a medium pot with two inches of water and place a steamer basket inside, bringing the water to a boil.
Dice the yellow onion and halve the cherry tomatoes, then place them in the steamer basket.
Cover the pot and steam the vegetables for 5 to 7 minutes until they are tender and the tomatoes are just beginning to burst.
While the vegetables steam, bring a separate wide saucepan of water to a very gentle simmer for poaching the eggs.
Toast the sourdough slices in a toaster or under a broiler until they are crisp and golden brown.
Crack each of the two eggs 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.
Arrange the toasted sourdough on a plate and top with the steamed onion and tomato mixture.
Use a slotted spoon to carefully place the two poached eggs over the vegetables.
Drizzle the dish with extra virgin olive oil and season with sea salt, black pepper, and fresh chives.