Poached Eggs with Rosemary Tomato Sauce

This is a great brunch recipe and very versatile. Other herbs and seasonings can be substituted for rosemary. Instead of tomato sauce, you can put poached eggs over toast, a salad, beans, pasta, rice, etc. Once you get the hang of poaching eggs, you’ll want to do it again and again! It’s a simple process and the result is beautiful. If you want to poach more than 2 eggs at once, use a bigger pan to avoid crowding or have 2 pots/pans going on at once.

Total Time: 30 minutes

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Rosemary Tomato Sauce

2 tbsp of olive oil

4 large tomatoes, chopped

½ onion, diced

2 tbsp fresh rosemary, finely chopped

salt and pepper, to taste

Poached Eggs

8 eggs (2 for each person)

2 tbsp white vinegar

1 tsp salt

1. Heat up a large sauté pan to medium heat.

2. Add the olive oil and heat. Add the onions and stir occasionally until they become translucent, 3-4 minutes.

3. Add the tomatoes. When the tomatoes have cooked down, add the rosemary. Turn the heat down to low and let it simmer.

4. Make the poached eggs: Bring about an inch of water to a boil in a small deep skillet or a pot. Add the salt and vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the eggs into a shallow bowl or cup and slip them into the water.

5. Cook for 3-5 minutes, just until the white is set and the yolk has filmed over. Remove with a slotted spoon and allow the water to drain off for a couple seconds.

6. Season the rosemary tomato sauce with salt and pepper. When it’s the way you like it, spoon ¼ of it on a plate. Add 2 poached eggs on top. Drizzle with olive oil and serve with crusty bread.

Happy Eating!

Love,

Yang

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