Recipe

Poached Eggs With Basil Tomato And French Dressing Recipe

	Sazieknight / All my dishes 2 years, 4 months ago I made this while trying to find a good poached egg dish that wasnt typical breakfast flavors. My entire family loves it, and my father gave it it's name. Prep:5m Cook:4m Servings:1	Sazieknight
	colorful healthy easy quick

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Ingredients

Basil

Tomato

Vinegar (optional)

Water

1 Egg

1 Slice of Bread (any, I like whole grain)

2 tbs Wine Vinegar

2 tsp Dijon Mustard

2 tsp Sugar (superfine if you can)

Salt and Pepper

6 tablespoons EVOO

Directions

I usually do the dressing first because it takes the longest. Just mix together the Wine Vinegar, Dijon Mustard, Sugar, and Salt and Pepper (i just do a pinch of each- you can taste test if you want) with a small whisk.

Slowly and steadily pour in the Extra Virgin Olive Oil and whisk it together to create your French Dressing. (So easy and good).

Put some water in a skillet or deep frying pan to poach your eggs and get it to a quick, but not rolling, boil. If you want to put some vinegar in the water to try and keep the egg from dissolving, go ahead.

Put your bread in a toaster and toast it!

Cut the tomato into small(ish) chunks and chop the basil. Use however much of both of these ingredients as you like- I used about a third of a normal sized tomato and about six leaves of basil.

Crack the egg into a small bowl and then from the bowl into the water when it is ready.

As the egg is cooking, which takes 2-4 minutes (I go for the full 4 to make sure that it is fully cooked), take your Now Toasted bread and cut it into four triangles and put it in a shallow bowl. Layer in the center of the bowl and on the tips of the toast the tomato and basil.

When the egg is ready pull it out of the water with a slotted spoon and dry it in your preferred method (I use the heels of bread) and then plop it on your dish.

Drizzle some dressing on top and eat, eat, eat! Yum yum yum. I love it. I hope you do, if you try it.

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