Poached Eggs On Turkish Toast

How to Make Poached Eggs On Turkish Toast Recipe - This is an excellent breakfast with plenty of vitamin C from the tomatoes and scallions, and good-quality protein from the eggs. Poached eggs have much less fat than eggs that have been fried, scrambled or baked.

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 5 MINUTES

Ingredients:
6 ripe tomatoes, finely diced
3 scallions, thinly sliced
1/2 teaspoon (2 ml) ground sumac or paprika, plus extra to serve
freshly ground black pepper
4 eggs
Turkish bread

Method:
1 Combine the tomatoes and scallions in a bowl. Add the sumac and season to taste with pepper.

2 Fill a large shallow saucepan or deep frying pan with water and bring to a boil over a high heat. Reduce the heat to low, so the water is at a gentle simmer. Working with one egg at a time, crack the eggs into a cup and slide them into the simmering water. Poach for 3–4 minutes, or until the whites have set.

3 Meanwhile, split the bread horizontally, and cut it crosswise to make four square pieces. Toast each piece on both sides.

4 Remove the eggs from the pan with a slotted spoon and drain off the water. Place one egg on each piece of toast and spoon the tomato mixture on top. Sprinkle with extra sumac and serve immediately.

ANOTHER IDEA
+ Substitute whole-grain pita bread for the Turkish bread, if preferred.

Each serving provides
271 calories, 14 g protein, 7 g fat (2 g saturated fat), 38 g carbohydrate (6 g sugars), 5 g fiber, 444 mg sodium

Food Fact
SUMAC is a berry used in Middle Eastern cuisine. It has a slightly tangy citrus flavor and is sold in ground form in many large supermarkets and specialty food stores.

Poached Eggs On Turkish Toast