Turkish toast with poached egg

Cooking Eggs Turkish toast with poached egg

Start your day with a delicious and healthy breakfast - just like this easy vegetarian recipe!

Lables: Vegetarian Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.
  2. Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.
  3. Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

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3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 tsp red wine vinegar
1 tsp white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 tsp sumac

Adv

Autors
Preparation time
45
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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