Poached eggs are
my favorite for breakfast or lunch. I eat them with veggies, sweet potato
fries, or on top of a toast with fruits for breakfast…etc. There are so many ways to eat poached eggs and
I assure you that this recipe is so satisfying!
Ingredients: (2 servings)
2
large eggs
2
medium tomatoes, sliced
1
medium red bell pepper
2
tbsp. caper
Dressing:
2
tbsp. olive oil
1
tbsp. lemon juice
1
tsp. Dijon mustard
Salt
and pepper, to taste
Fresh thyme
Preparation:
Heat a pot with
few inches of water in it. Add a splash of vinegar and salt.
Bring water to
simmer over medium heat. Make sure the water is not boiling.
Crack eggs 1 at
the time in a bowl and gently slip into water. Cook until egg whites are just
set and egg yolks are still runny, about 3 minutes. (or more if you like your
eggs well done).
Dressing: Whisk together olive oil, lemon, Dijon mustard, fresh thyme, salt and pepper.
Divide tomato and
red bell pepper slices onto two plates, and top each with one poached egg and one tbsp. caper.
Drizzle the
dressing on top and serve.
Sure I will. Thanks for the invite!!
ReplyDeleteHey, thanks for linking this in. A big thank you, too, for following Carole's Chatter. I have followed you right back! Have a fantastic week.
ReplyDeleteOh how I love tomatoes! I never thought about throwing an egg on top. These flavors sound lovely!
ReplyDelete