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Poached Eggs With Basil Tomato and French Dressing Recipe

Ingredients

How to make it

  • 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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The Cook

sazieknight Phoenixville, PA

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