Food & Nutrition

Soft-Boiled Egg and Tomato Toast

Soft-Boiled Egg and Tomato Toast

Andrew Purcell, Carrie Purcell

Makes 1 Serving

  • 2 large eggs
  • 2slices 100% whole-wheat bread, well toasted
  • 1 medium beefsteak tomato, halved
  • 2teaspoons olive oil
  • Salt
  • Pepper
  • 1pinch paprika
  • 1cup fresh berries
  1. Fill a medium lidded saucepan with 5 inches water and bring to a boil. Carefully add eggs one at a time, then reduce heat to low, cover, and cook 7 minutes. (For hard-boiled eggs, cook 10 minutes). Place eggs in a bowl of ice water for 2 minutes, then carefully peel.

  2. On a plate or cutting board, place a tomato half facedown on a piece of toast. Press and rub the tomato into the toast, smashing the tomato and soaking the toast. Discard tomato. Repeat with remaining tomato and toast. Season with salt and pepper.

  3. Top tomato toast with egg. Drizzle with oil, sprinkle with paprika, season with more salt and pepper. Serve with berries.

Nutrition Per Serving

520 calories
22 g fat (4 g saturated)
61 g carbs
22 g sugar
10 g fiber
22 g protein

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Self – Food