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Homemade Protein Egg & Tomato on Toast photo

Protein Egg & Tomato on Toast

A simple, protein-packed poached egg and tomato toast for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 1 teaspoon lemon juice or vinegar
  • 2 roma tomatoes sliced
  • 4 iceberg leaves or romaine heart lettuce leaves
  • 4 slices whole-grain or whole-wheat toast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • large saucepan or deep skillet
  • Slotted Spoon
  • small bowls or mugs
  • Toaster
  • Plate

Method
 

  1. Fill a large saucepan with about 2 inches of water and add the lemon juice or vinegar and half of the salt; bring to a gentle simmer over high heat.
  2. Crack one egg into a small bowl or mug, then gently slide it into the simmering water; repeat for remaining eggs, lowering the heat as needed to maintain a gentle simmer.
  3. Poach the eggs for about 3 to 4 minutes, until the whites are set but the yolks remain runny; use a slotted spoon to remove the eggs and transfer them to a plate.
  4. Toast the bread slices in a toaster until golden.
  5. Top each toasted slice with a lettuce leaf, a few slices of roma tomato, and one poached egg.
  6. Season each assembled toast with the remaining salt and the black pepper, then serve immediately.

Notes

  • Use fresh eggs for neater poaches.
  • Adjust poaching time for firmer yolks if desired.
  • Use either lemon juice or vinegar, not both.