Poached Egg & Salsa on Turkish Toast

This is our latest twist on poached eggs, and it is definitely worth trying.  The salsa is made first and adds a really fresh flavor to the poached eggs.  I’m not sure if Turkish Toast is readily available in the US, as I only just discovered it here in Australia, but it is delicious!

Poached Egg and Salsa on Turkish Toast

Recipe adapted from Taste.com.au

Serves 4.

  • 3 tomates, diced
  • 1 red onion, diced
  • 1/3 cup cilantro, chopped
  • 1 teaspoon red vinegar
  • 1 teaspoon white vinegar
  • 4 eggs
  • 1 loaf turkish bread, or 8 slices of your fav
  1. Combine first 5 ingredients and set aside for about 30 minutes.
  2. Bring large saucepan to a boil. Add about a tablespoon vinegar, and a teaspoon salt and reduce to a simmer.  Swirl the water with a whisk and gently put and egg in the water. Cook for about 3-4 minutes. Remove from water with slotted spoon and cover to keep warm. Repeat for remaining eggs.
  3. Toast the bread, top with salsa then egg.
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