Poached Eggs with Tomatoes and Basil (2-4)

Poached eggs the Italian way

Poached Eggs with Tomatoes and Basil (2-4)
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Poached Eggs with Tomatoes and Basil (2-4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Fry the onion and garlic in the olive oil until soft. Add the tomatoes and simmer for a few minutes until slightly reduced. Add the herbs and season to taste.
  2. Put a high sided frying pan on the heat filled with salted water and the vinegar. When it boils break in the eggs one at a time and reduce the heat to a simmer.
  3. When the white is set divide the sauce between two or four plates. Remove the eggs with a slotted spoon and place on top of the sauce. Serve immediately.
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