Sauteed Tomato Breakfast Crostini With Poached Eggs Recipe

Say good morning in the most delicious way possible with these Sauteed Tomato Breakfast Crostini With Poached Eggs! Crisp ciabatta, juicy sautéed tomatoes, oozy poached eggs, and a drizzle of fresh basil oil—all the best flavors of brunch, packed into every glorious bite.

Ingredients You’ll Need

The ingredient list for Sauteed Tomato Breakfast Crostini With Poached Eggs is short and sweet, but each element plays a starring role. Every bite is a harmony of crisp, creamy, tart, and herbal delights—nothing is wasted, and nothing is fussy!

• Ciabatta bread (or your favorite rustic loaf): Sliced thick and toasted to golden perfection, it’s the base that soaks up all those glorious toppings.
• Cherry tomatoes: Juicy, sweet, and quick-cooking—halve them for a quick sauté that releases their tangy-sweet juices.
• Olive oil: Adds richness to both your pan-sautéed tomatoes and basil oil drizzle; use a good quality, extra-virgin for the best results.
• Pepperoncino (chili flakes): Just a pinch for lively heat. Adjust to your taste!
• Balsamic vinegar: Gives the tomatoes a balanced, slightly sweet acidity that wakes up the whole dish.
• Salt and freshly cracked black pepper: Because well-seasoned food is always better.
• Fresh eggs: Choose the freshest eggs you can find for perfect, cloud-like poached eggs every time.
• Fresh basil leaves: For a fragrant, vibrant basil oil (or, just tear some over at the end for a gorgeous pop of green).

Variations

The best part about making Sauteed Tomato Breakfast Crostini With Poached Eggs is how endlessly customizable it is. Don’t be afraid to make it your own using what you have, whether it’s for dietary swaps or simply to keep things interesting!

• Try a fried egg instead: If poaching feels intimidating (or you want extra crispy edges), simply fry your eggs sunny-side up for a similar, glorious yolk.
• Add extra veggies: Dice up roasted potatoes, zucchini, or even leftover cooked eggplant right into the tomato mix for more color and heft.
• Infuse with extra herbs & spices: Stir in fresh thyme, tarragon, or fennel seeds with the tomatoes for aromatic layers.
• Go breadless or gluten-free: Use gluten-free bread, or even pile the toppings onto roasted sweet potato rounds for a totally new twist.

How to Make Sauteed Tomato Breakfast Crostini With Poached Eggs

Step 1: Sauté the Tomatoes

Start by halving your cherry tomatoes and adding them to a hot, non-stick pan with a drizzle of olive oil. Sprinkle in the pepperoncino, a splash of balsamic vinegar, plus salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until the tomatoes are soft, juicy, and lightly caramelized. Turn off the heat and keep them warm until your eggs are ready.

Step 2: Toast the Ciabatta

While the tomatoes cook, slice your ciabatta (or other bread) into thick pieces. Toast them in a toaster or on a hot grill pan until golden and crispy on both sides. This is key—their crunch is the perfect contrast for the creamy toppings.

Step 3: Poach the Eggs

Bring a pot of water to a boil, then turn off the heat completely. Crack each egg into a ramekin to ensure a gentle transfer—this is crucial for keeping the whites tidy. Lower each egg, one at a time, into the hot (but not bubbling) water. Let them poach for 4–5 minutes, then scoop out with a slotted spoon and gently pat dry with kitchen paper. Silky, golden perfection!

Step 4: Make the Basil Oil

While the eggs poach, quickly bash some fresh basil and olive oil together in a mortar and pestle for a zippy, aromatic drizzle. This step only takes a minute, but it elevates the whole dish—don’t skip it, unless you’re simply tearing basil over at the end!

Step 5: Assemble and Devour

To serve, lay a toasted slice of ciabatta on each plate. Pile on those glorious sautéed tomatoes, gently top with a poached egg, and finish with a generous drizzle of basil oil. Dig in while everything’s warm, and prepare for breakfast bliss!

How to Serve Sauteed Tomato Breakfast Crostini With Poached Eggs

Garnishes

Add an extra flourish of fresh basil leaves, a dusting of chili flakes for those who love heat, or a sprinkle of flaky sea salt right before serving. If you’re feeling fancy, a few shavings of Parmesan or a light drizzle of extra balsamic bring beautiful contrast and zest.

Side Dishes

These Sauteed Tomato Breakfast Crostini With Poached Eggs shine on their own but are wonderful with a simple spring salad, a bowl of fruit, or some crisp roasted potatoes to round out the meal. A piping hot espresso or fresh juice adds the final café touch.

Creative Ways to Present

For brunch parties, cut the crostini into bite-sized pieces and serve them on a platter, or create a DIY “build your own” breakfast bar. Pile the ingredients on a single rustic board with small bowls of basil oil and let everyone customize their own masterpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover tomatoes or basil oil, store them in airtight containers in the fridge for up to 2 days. Poached eggs are best made fresh, but can be prepped ahead and stored in cold water for a few hours—just reheat gently in hot water before serving.

Freezing

While the tomatoes and basil oil don’t freeze well, you can freeze leftover bread slices for easy future toasting. Poached eggs are not freezer-friendly, so enjoy them the day they’re made for the best texture and taste.

Reheating

To reheat sautéed tomatoes, simply warm them gently in a pan until hot. For eggs made ahead, slide them into hot (not boiling) water for 30–60 seconds to warm through. Toast the bread just before assembling for the essential crunch!

FAQs

Final Thoughts

If you’re looking for a breakfast that feels special but is secretly simple, Sauteed Tomato Breakfast Crostini With Poached Eggs will soon be your go-to. Every bite is satisfying, colorful, and just the right amount of indulgent—so why not treat yourself (and someone you love) to this tempting creation soon?

Print