Indulge in the simple yet heavenly flavour of toast topped with a poached egg and a medley of fresh vegetables. This dish is not only a delicious breakfast option but also a satisfying light lunch that can be prepared in just a matter of minutes. With its balance of protein, carbs and healthy greens, this recipe for toast with poached egg and veggies is the perfect way to fuel your body and keep your energy levels high throughout the day.
A Sunday brunch or a light midweek meal, this dish works equally well for both. Enjoy it as is or pair it with a side of fresh fruits and nuts for added flavour and nutrition. This recipe makes two good size toasts.
You need:
2 thick slices of seeded bread or rye bread
A drizzle of olive oil
2 teaspoons of finely cut chives
A handful of watercress
4-6 tablespoons of roughly chopped red bell pepper
A splash of vinegar
2 fresh, large eggs
Salt and pepper to taste
How you make it:
Crack each egg into a cup or glass.
Add water to a cause pan and let it come up to a simmer.
Add a splash of vinegar to the water and make a swirl in the water with a ladle.
Drop in one egg at a time and let simmer for 3–4 minutes.
Lift the eggs with a slotted spoon, to a paper towel and let them drain.
Toast the slices of bread until golden.
Drizzle over some olive oil on the toast.
Add the Poached eggs and season with salt and pepper.
Top the toast with plenty of chives and bell peppers.
Enjoy straight away when they are hot and the yolk is still runny.
