Mediterranean Poached Eggs Over Toast


I don’t know why we didn’t think of this recipe. Mark Bittman gets the credit. Although, you could really serve almost anything over toast, top it with a poached egg, and have a winning recipe on your hands.

Mediterranean Poached Eggs Over Toast
Mediterranean Poached Eggs Over Toast

Slice up a cup of mushrooms, some black olives, an onion, and two or three small tomatoes. In a frying pan with a drizzle of olive oil, saute the onion until it’s translucent. Toss in the olives, mushrooms and tomatoes, and simmer over medium heat. Pull from the heat and toss in some chopped fresh basil, a few tablespoons of capers, and some salt and pepper. (That’s red kuri squash on the side.)

Poach* four eggs and toast up some thick bread (our friend Ronald made us a loaf of rosemary and sea salt that was perfect for this).

Put the toast in a bowl, put the vegetable mixture on top of the toast, put the eggs on top of the mixture, and serve with some lemon slices.

*Poaching tips, courtesy of Alice Waters. Boil the water with a heavy pour of a white vinegar (champagne, rice, or white balsamic). Get a slow boil going. You don’t want choppy movement. Crack each egg into an individual bowl or cup. Slowly lower the bowl into the water and slowly release the egg. Shake the pan a little to make sure the egg doesn’t stick on the bottom. Eggs straight from the fridge take three minutes.

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Seattle Foodshed

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