Monday, April 26, 2010

Turkish toast with poached egg recipe

Enjoy Middle Eastern/Turkish cooking Recipes and try Turkish toast with poached egg dish. The weekend is always better when you start with a delicious and healthy breakfast - just like this one!

Ingredients (serves 4)

3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 teaspoon sumac (see note)

  1. Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.
  2. Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.
  3. Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.
Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind.

Super Food Ideas - February 2007, Page 55
Recipe by Tracy Rutherford

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