Poached Egg with Tomato and Pesto

This poached egg with tomato and pesto is fresh, healthy, simple, and delicious. I loved the combination of flavors of the warm sweet tomato, the salty pesto, and the perfectly poached egg. I served this poached egg with tomato and pesto with a piece of toast to mop up the juices on the plate and a bowl of fresh fruit for a tasty and healthy way to start the day.

Poached Egg with Tomato and Pesto

Ingredients:

• 2 tsp olive oil
• 1 thick tomato slice
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, if desired
• 1 tsp white vinegar
• 1 egg
• A dollop of pesto

How to Make a Poached Egg with Tomato and Pesto

Heat 2 teaspoons of olive oil in a small skillet over medium-high heat.

Season both sides of the tomato slice with sea salt, freshly cracked pepper, and a pinch of crushed red pepper flakes, if desired. Add the thick tomato slice to the small skillet and cook for 2 minutes per side.

While the tomato is cooking, combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium-sized saucepan and bring to a simmer.

Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.

Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.

Remove the tomato from the skillet and place it on a plate. Spoon a dollop of pesto on top followed by the poached egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Poached Egg with Tomato and Pesto

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Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small skillet
• Medium Saucepan

Ingredients

• 2 tsp olive oil
• 1 thick tomato slice
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes if desired
• 1 tsp white vinegar
• 1 egg
• A dollop of pesto

Instructions

• Heat 2 teaspoons of olive oil in a small skillet over medium-high heat.
• Season both sides of the tomato slice with sea salt, freshly cracked pepper, and a pinch of crushed red pepper flakes, if desired. Add the thick tomato slice to the small skillet and cook for 2 minutes per side.
• While the tomato is cooking, combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium-sized saucepan and bring to a simmer.
• Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.
• Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
• Remove the tomato from the skillet and place it on a plate. Spoon a dollop of pesto on top followed by the poached egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

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