Poached egg with tomato salsa
By adding simple ingredients, poached eggs become a gourmet breakfast treat.
1 small, finely chopped
1 individual, finely sliced
2 tsp, chopped
¼ tsp, (1 pinch)
1 slice(s), (35g), toasted
- In a small bowl combine tomato, shallot and coriander. Add ground cumin.
- Pour 5cm water in a medium saucepan and bring to a simmer. Carefully crack an egg into a cup, then slide into the water. Cook for 3 minutes or until the white has set.
- Place toast on a plate. Top with tomato salsa and poached egg.