Poached Egg and Roasted Tomato Open-Face Sandwiches
A gourmet breakfast doesn't have to require a lot of effort. This recipe for poached eggs and roasted tomatoes on an open-faced sandwich gives you no reason to belabor in the kitchen, as there are only a handful ingredients involved, as well as no excuse to not add a bit more class to breakfast and diversify your options.
This recipe makes for the perfect breakfast, brunch, snack or late night munch. Enjoy!
POACHED EGGS & ROASTED TOMATO OPEN-FACE SANDWICHES
What You'll Need:
1 tablespoon vinegar
1 thick slice of hearty bread, cut in half
2 thick tomato slices (or 1 plum tomato, halved lengthwise)
1 small handful arugula
Salt and pepper
What to Do:
Preheat oven to 450 degrees
Place the tomatoes on a baking sheet and bake for about 10 minutes, or until softened and deepened in color.
Place the arugula on both halves of the bread.
Now it's time to poach the eggs:
Bring a small pot of water to a boil and immediately reduce to a soft boil or simmer.
Add the vinegar and delicately crack one egg into the water, let it cook for about 1 minute.
Remove with a large, holed spoon.
Repeat with the other egg.
Place each egg as delicately as possible onto the bed of arugula, careful not to crack the yolk
Add 1 tomato slice atop each egg, season with salt and pepper, and serve.