Poached eggs and tomato salsa. Poached eggs make an impressive breakfast or brunch whether perched on toast or a salsa, salad or on their own. Plus, they're delicious and so easy to make. I like having my eggs in different kinds of ways.

Poached eggs and tomato salsa The artichoke makes a lovely holder for your ingredients. Also get a glimpse of the beautiful Baroda Farms where many different, gorgeous artichokes grow in Lompoc, CA. In a small bowl combine tomato, shallot and coriander.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, poached eggs and tomato salsa. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Poached eggs make an impressive breakfast or brunch whether perched on toast or a salsa, salad or on their own. Plus, they're delicious and so easy to make. I like having my eggs in different kinds of ways.

Poached eggs and tomato salsa is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Poached eggs and tomato salsa is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook poached eggs and tomato salsa using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Poached eggs and tomato salsa:

{Make ready of Bread (tiger bread / sourdough is best).
{Prepare of Spinach or lambs lettuce.
{Get of Fresh, organic eggs.
{Get of Butter.
{Prepare of Homemade tomato salsa (separate recipe).
{Take of White wine vinegar.

This pearl of a poached egg ? On top of avocado and tomato salsa! Reviews for: Photos of Poached Eggs in Tomato Sauce. You saved Poached Eggs in Tomato Sauce to your Favorites.

Steps to make Poached eggs and tomato salsa:

Boil a pan of water, you want to be simmering very slowly..
Add a splash of vinegar.
Drop the eggs in the water (shell on) for 10 seconds. Take them out and crack one into a bowl. Slowly lower it into the pan of water. Do the same with the other..
Toast the bread, butter it and put a handful of leaves on top..
When the eggs are cooked remove them from the water with a slotted spoon onto some kitchen roll..
Put the eggs on top of the toast and add a spoonful of salsa on top of each. Season to taste..

For the tomato salsa, place all of the salsa ingredients into a bowl and stir to combine. To serve, place the potato cakes onto a serving plate with the crisp parma ham and poached egg on top and the salsa spooned around the plate. Cover and bring to a boil over high heat, then reduce heat to just below an active boil. Top tip for making Scrambled egg and tomato salsa wrap. Make sure your eggs are at room temperature before scrambling them.

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