Sauteed Tomato Breakfast Crostini With Poached Eggs

This sauteed tomato breakfast crostini is made with chargrilled ciabatta bread, burst cherry tomatoes with balsamic vinegar, pepperoncino, basil oil and topped with perfectly cooked poached eggs. Perfect for a lazy weekend breakfast or brunch.

You probably already know that the traditional Italian breakfast is always, always sweet. It usually consists of a fluffy on the inside, crispy on the outside pastry filled with chocolate or custard.

And although sometimes nothing beats sinking your teeth into that sweet buttery goodness and sipping on a hot, creamy cappuccino I much prefer a savoury start to the day.

That's exactly why I came up with this not so traditional but just as delicious tomato breakfast crostini topped with poached eggs and basil oil. It is breakfast perfection!

What Are Crostini?

Crostini are Italian char-grilled toasts made from ciabatta bread. I personally LOVE the flavour of char-grilled bread and ciabatta bread drizzled with olive oil, grilled then sprinkled with salt is so delicious just as it is.

If there are any leftover crostini sitting lonely without any toppings they certainly don't go to waste. If they aren't eaten straight away which almost always happens they are used in soups or to make grilled cheese the next day...YUM!

How To Make This Sauteed Tomato Breakfast Crostini With Poached Eggs - Step By Step

First, slice the ciabatta bread and sprinkle with a little olive oil then place on a hot griddle pan until charred on both sides. Sprinkle with sea salt flakes and set aside (photos 1 & 2).

Slice the cherry tomatoes in half and add to a non-stick pan with a little pepperoncino (chilli flakes), balsamic vinegar, salt and pepper (photos 3 & 4).

Saute the tomatoes for 5-7 minutes until soft (photo 4). Place a slice of toasted ciabatta on a plate, top with tomatoes then make the poached egg.

To make the poached eggs bring a pot of water to a boil then turn off the heat. Crack and egg into a ramekin and lower it into the water, hold for a second and pour it in, repeat with all.

Let them poach for around 4-5 minutes then remove with a slotted spoon and lightly pat with kitchen paper.

Place a slice of toasted ciabatta on a plate, top with tomatoes and a poached egg. To make the basil oil simply grind fresh basil leaves and olive oil using a motar and pestle for a few seconds and drizzle over.

The basil oil is so easy to make and I love it but it is optional, you could also tear up some basil leaves into the tomatoes as they are cooking instead.

Tips For Making The Perfect Poached Egg

Ok, so I think we can pretty much agree that out of all the ways to make eggs, poached eggs are by far the trickiest. To be honest I normally leave it up to Nathan because he gets them perfect every time. I have made them with success when I follow his strict instructions so here are his tips.

• Forget adding vinegar or swirling the water, there's no need for that.
• You MUST use the freshest eggs you can get. Buy the eggs the same day or the day before (at max). I can't stress enough how important this is, old eggs always fail.
• Crack the eggs (one at a time) into small ramekins before pouring them into the water.
• Bring the water to a rolling boil then turn the heat off completely, then as quickly and carefully as possible lower the eggs into the water.
• To pour the eggs into the water. One at a time lower the ramekin into the water until it reaches the rim of the ramekin then pour in.
• Have kitchen paper on hand to pat them dry of excess water.
• Use a slotted spoon to remove the eggs with ease.

Variations - More Tomato Breakfast Crostini Options;

• Top with a fried egg instead of poached if you find them tricky to make
• Add other herbs and spices into the tomatoes such as thyme, tarragon and fennel seeds
• This would be a great way to use up leftover veg. Try adding aubergine (eggplant), zucchini or roasted potatoes chopped up.

More Crostini Recipes You Might Like;

• Stracchino and sausage crostini
• Roasted fennel, salami and ricotta crostini
• Whipped ricotta toast with balsamic cherries
• Parmesan mushroom toasts
• Tuscan crostini (chicken liver pate)

If you’ve tried this Sauteed Tomato Breakfast Crostini With Poached Eggs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

📖 Full Recipe

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Save RecipeSaved!

Cook ModePrevent your screen from going dark

Print Pin

5 from 6 votes

Sauteed Tomato Breakfast Crostini With Poached Eggs

This sauteed tomato breakfast crostini is made with chargrilled ciabatta bread, burst cherry tomatoes with balsamic vinegar, pepperoncino, basil and topped with perfectly cooked poached eggs. 

Course Breakfast

Cuisine Mediterranean

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 171kcal

Author Emily Kemp

Ingredients

• ▢ 4 eggs
• ▢ 8.8 oz (250g) cherry tomatoes
• ▢ 4 slices ciabatta bread
• ▢ ½ teaspoon chilli flakes (red pepper flakes)
• ▢ 1 small handful fresh basil
• ▢ 1 teaspoon balsamic vinegar (good quality)
• ▢ 1 tablespoon olive oil
• ▢ Salt and pepper

Instructions

• First, slice the ciabatta bread and sprinkle with a little olive oil then place on a hot griddle pan until charred on both sides. Sprinkle with sea salt flakes and set aside.
• Slice the cherry tomatoes in half and add to a non-stick pan with a little pepperoncino (chilli flakes), balsamic vinegar, salt and pepper.
• Saute the tomatoes for 5-7 minutes until soft (photo 4). Keep them warm until the egg is ready.
• To make the poached eggs bring a pot of water to a boil then turn off the heat. Crack an egg into a ramekin, hold it for a second then pour it in to the water, repeat with all.
• Let them poach for around 4-5 minutes then remove with a slotted spoon and pat with kitchen paper.
• Place a slice of toasted ciabatta on a plate, top with tomatoes and a poached egg. To make the basil oil simply grind fresh basil leaves and olive oil using a motar and pestle for a few seconds and drizzle over.

Notes

Variations - More Tomato Breakfast Crostini Options;

• Top with a fried egg instead of poached if you find them tricky to make
• Add other herbs and spices into the tomatoes such as thyme, tarragon and fennel seeds
• This would be a great way to use up leftover veg. Try adding aubergine (eggplant), zucchini or roasted potatoes chopped up.
• The basil oil is so easy to make and I love it but it is optional, you could also tear up some basil leaves into the tomatoes as they are cooking instead.

Tips For Making The Perfect Poached Egg

• Forget adding vinegar or swirling the water, there's no need for that.
• You MUST use the freshest eggs you can get. Buy the eggs the same day or the day before (at max). I can't stress enough how important this is, old eggs always fail.
• Crack the eggs (one at a time) into small ramekins before pouring them into the water.
• Bring the water to a rolling boil then turn the heat off completely, then as quickly and carefully as possible lower the eggs into the water.
• To pour the eggs into the water. One at a time lower the ramekin into the water until it reaches the rim of the ramekin then pour in.
• Have kitchen paper on hand to pat them dry of excess water.
• Use a slotted spoon to remove the eggs with ease.

Nutrition Facts

Sauteed Tomato Breakfast Crostini With Poached Eggs

Amount Per Serving

Calories 171 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 163mg54%

Sodium 211mg9%

Potassium 196mg6%

Carbohydrates 16g5%

Sugar 1g1%

Protein 8g16%

Vitamin A 615IU12%

Vitamin C 14.2mg17%

Calcium 31mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 211mg | Potassium: 196mg | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 14.2mg | Calcium: 31mg | Iron: 1.2mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!