Poached Eggs on Toast with Bruschetta

17 Nov


And now, my favourite meal of the day: Breakfast. Chris and I mused over the theory of what would happen if one ate nothing but breakfast for a month, and how well that would work. There are so many options, that one possibly could go without eating the same thing twice.
I had a dish similar to this, but exponentially better, while I was on holiday in Toronto. It was thick french bread and gruyere cheese, and bruschetta with two poached eggs and homefries. My attempt to re-create this dish worked out pretty well, however.

What you need:


1 beefsteak tomato
1/2 red onion
Fresh basil
2tbsp Olive Oil

Poached Eggs and Homefries:

2 eggs
1tbsp vinegar
4 russet potatoes,  scrubbed and peeled

Cheesy Toast:

4 slices of whatever bread you prefer
Shredded Parmesan cheese

How to make it:


Dice tomatoes, onions into a bowl, add olive oil and basil. Mix well

Poached Eggs:

Grab a large, nonstick pan, and fill almost to the top with water. Set to boil on the stove, with about a tablespoon of vinegar (it keeps the eggs together). Once the water is at a rolling boil, crack the eggs right into the pan. Watch them as they cook, and when the whites are, in fact, white, use a silicone spoon to remove them, and place them onto the toast

Cheesy Toast:

Preheat the oven to 325F. Grab an oven tray, and line it with tinfoil. Place slices of bread onto the tinfoil, butter them liberally, and cover with parmesan cheese. Place in oven, and watch until cheese is melted, usually about 5-10 minutes.


Skin the potatoes, and dice them. Add about 2-3tablespoons of vegetable oil into a non-stick pan, and heat on medium-high. Add potatoes, and season them as you so choose. Fry to desired crispiness. I like mine on the crispier side, so it takes about 20 minutes or so.


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