An overhead shot of sauted tomato breakfast crostini topped with poached eggs on a plate
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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. 
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Breakfast
Cuisine: Mediterranean
Keyword: breakfast recipe ideas, tomato and eggs
Servings: 4 servings
Calories: 171kcal
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

  • 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*
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.

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 211mg | Potassium: 196mg | Sugar: 1g | Vitamin A: 12.3% | Vitamin C: 17.2% | Calcium: 3.1% | Iron: 6.6%