Bruschetta with poached egg
Description
A delicious appetizer for any gathering. Colorful bruschetta are ready in literally 15 minutes. Use farm-fresh chicken eggs with bright orange yolks for them — they are healthier than eggs from a store or supermarket. Don't forget the sour cream or sauce. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients. As a vegetable bed, you can use fresh tomatoes, cucumbers, or avocado.
- 2
Step 2
Poached eggs can be made in boiling acidulated water, but they don't always turn out well. To get a perfect poached egg, it's best to use plastic wrap! Line it over cups or glasses, making small depressions. Grease the depressions with vegetable oil and crack one chicken egg into each. Try not to break the yolks.
- 3
Step 3
If you don't grease the inside of the plastic wrap with oil, the finished poached egg will be difficult to remove from it. Carefully tie the ends of the wrap so the eggs end up like little pouches.
- 4
Step 4
Bring water to a boil in a kazan or saucepan and place the egg pouches into it. Reduce the heat to medium and simmer for about 2 minutes. The white should become firm, but the yolk should not. Carefully remove the pouches onto a plate.
- 5
Step 5
Sprinkle the bread slices with the remaining vegetable oil. Fry them in a skillet until golden brown on both sides, then let cool.
- 6
Step 6
Wash the tomato and slice it. Spread the bread slices with sour cream or another white-based sauce. Place the tomato slices on the bruschetta.
- 7
Step 7
Place the poached eggs on the tomato slices, carefully removing the membrane from them. Season with pepper and sprinkle with finely chopped green onion.
- 8
Step 8
Serve the bruschetta to the table immediately after preparing them, before the bread base gets soggy.