The best savory breakfast I’ve made in a while went down with this poached egg and pesto toast. Like a good majority of my recipes, it’s purely a concoction from what’s leftover in the fridge.
Poaching an egg is simple, for the longest time I thought I had the perception that it was super involved and easy to mess up. And when using pasture raised eggs, I can’t pass up an oozing golden yellow yolk.
- 1 egg, pasture raised when possible
- 1 tablespoon white or apple cider vinegar
- 1 slice of toast
- 2 teaspoons pesto
- 1 ounce dairy-free cheese
- 1 pinch garlic salt
- 1 pinch pepper
Bring a small pot of water to a rolling boil, then reduce to a simmer. Add vinegar, swirl the water to create a vortex.
Crack egg into the vortex, gently coax any wisps of egg white toward the center. Pasture raised eggs notoriously have thicker whites and stay together better than a conventional egg when poaching. Cook for 4-5 minutes.
Toast your toast*, add dairy-free cheese* (if you want it to brown, place under oven broiler… highly recommend it). Add pesto*, the poached egg, and sprinkle with garlic salt and pepper.
*I made a loaf from Simple Mill’s almond flour mix. If you don’t have time to whip up your own grain-free blend, I highly recommend this one.
*The cheese used is from Miyokos Kitchen, I’ve used their products for other dishes like super green lasagne. Of course, it can be omitted.
*I like to make my own dairy-free pesto at the beginning of the week when I can get basil form the farmer’s market or grocery store. In the winter, it’s of course not going to be found at the farmer’s market in Boston but there are some hydroponic farmer’s in my area that grow it all year long. Seasonal? Not quite, however, basil is excellent at soothing inflammation for me.