Breakfast

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.

AN overhead shot of sauteed tomato breakfast crostini with poached eggs on top and scattered with basil

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).

step by step photos for making tomato breakfast crostini with poached eggs

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.

A close up of a oozing poached egg sitting on top of tomato breakfast crostini

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;

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 ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 6 votes
An overhead shot of sauted tomato breakfast crostini topped with poached eggs on a plate
Sauteed Tomato Breakfast Crostini With Poached Eggs
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins
 

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
Keyword: breakfast recipe ideas, tomato and eggs
Servings: 4 servings
Calories: 171 kcal
Author: Emily Kemp
Ingredients
  • 4 eggs
  • 8.8 oz (250g) cherry tomatoes
  • 4 slices ciabatta bread
  • 1/2 tsp chilli flakes (red pepper flakes)
  • 1 small handful fresh basil
  • 1 tsp balsamic vinegar (good quality)
  • 1 tbsp olive oil
  • Salt and pepper
Instructions
  1. 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.

  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.

  3. Saute the tomatoes for 5-7 minutes until soft (photo 4). Keep them warm until the egg is ready.
  4. 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.

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

  6. 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.

Recipe 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*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 211mg 9%
Potassium 196mg 6%
Total Carbohydrates 16g 5%
Sugars 1g
Protein 8g 16%
Vitamin A 12.3%
Vitamin C 17.2%
Calcium 3.1%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

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12 Comments

  • Reply
    Traci
    June 28, 2018 at 5:13 pm

    Omgosh Emily…this is my dream breakfast during summer when our cherry tomatoes go off. We love fried eggs over a pile of veggies, but I hadn’t thought of balsamic vinegar. Pinning now and bookmarking for later…thanks for the great idea! 🙂

    • Reply
      Inside the rustic kitchen
      June 28, 2018 at 5:39 pm

      Thanks so much Traci, there’s nothing better than fresh tomatoes in season! Hope you enjoy it!

  • Reply
    Sandi
    June 28, 2018 at 4:57 pm

    What a great post. I always mess up poached eggs so this will be helpful.

  • Reply
    Lauren Vavala @ DeliciousLittleBites
    June 28, 2018 at 3:32 pm

    This recipe is amazing! Such a delicious way to start the day – love the tomatoes!

  • Reply
    Haley D Williams
    June 28, 2018 at 3:15 pm

    What a pretty and tasty brunch option! I am going to have to give this a try!

  • Reply
    Madi
    June 28, 2018 at 2:45 pm

    This sounds like such an incredible way to start the day! I love everything about this!

  • Reply
    Kate | The Veg Space
    June 28, 2018 at 2:35 pm

    Oh I just love everything about this breakfast, if only I had the motivation to make it for myself in the morning before the school run! What a glorious way to start the day, and beautiful photographs too.

    • Reply
      Inside the rustic kitchen
      June 28, 2018 at 3:17 pm

      Thanks so much Kate, it’s perfect for weekends when you don’t need to go anywhere fast. It’s one of my favourites!

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