Poached Eggs with Cherry Tomato Truffle Sauce
This dish holds a special place in my heart. It was the first breakfast I ever made hubby when we were dating. If poaching eggs sounds eggs-hausting, you can totally fry the eggs instead.
Poached Eggs with Cherry Tomato Truffle Sauce
Ingredients
- 1 Baguette
- 2 eggs
- 1 tbsp EVOO (extra virgin olive oil)
- 1 tsp black truffle sauce
- Handful of cherry tomatoes, cut in half
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- If poaching, then put a small pot of water to boil, and then reduce the heat to medium low so there are no more bubbles.
- Heat a frying pan on medium heat and add the EVOO, garlic, tomatoes and pinch of salt. Stir until tomatoes start so soften.
- Stir in the truffle sauce and reduce heat to simmer.
- Cut your baguette to your desired length and slice it in half lengthwise and pop them in the toaster.
- If poaching: Crack the eggs in a small bowl first. Create a vortex in the pot of hot (not boiling) water by stirring it with a . Drop the 2 eggs in one at a time in the center of the vortex. Gently stirring with the spoon to keep the vortex going. Cook for 3 minutes for soft yokes (or longer if you want a harder egg)⠀Note: some people swear by adding vinegar to the water when poaching, I find it makes the egg white texture weird and gives the egg a nasty taste #NonMerci
- When eggs are ready, take 2 spoons and carefully fish out the eggs and place on a small plate. If the egg white looks too slimy or about to break as you’re scooping them out, let it cook for 30 sec more (raise the heat if you find the water isn’t hot enough)
- Place the toasted baguette halves on a plate, put the poached eggs (or fried eggs) on the baguettes, salt and pepper to taste. Spoon over the tomato truffle sauce and garnish with basil . Enjoy your boujee breakfast.
