Delicately poached eggs bring a little bit of the countryside into your everyday life. They are a reminder to slow down, appreciate the small things, and savor the beauty of simplicity.
Unlike fried or scrambled eggs, the delicate cooking method for poached eggs preserves the natural flavors of the egg itself, giving them a soft, buttery richness that feels almost luxurious. The whites are tender, just firm enough to hold together, while the yolk remains velvety and runny, creating a creamy, almost liquid gold center that adds depth to any dish.
The flavor is mild but incredibly satisfying. Paired with a simple piece of toast or fresh greens, the egg’s flavor really shines, elevating even the most basic of dishes into something special.
As you prepare them, take a moment in the kitchen to enjoy the quiet. Let the egg simmer, the kitchen fill with warmth, and the day unfold slowly, like a cozy storybook waiting to be read.
With love and warmth,
Ana
Poached Eggs with Roasted Tomatoes and Hummus
Equipment
- 1 medium-sized nonstick saucepan
- 1 Slotted spoon
- 1 Baking pan
- 1 Small bowl or ramekin
Ingredients
- 4 Large eggs – as fresh as possible
- 1 cup Cherry tomatoes
- 1 tbsp Olive oil
- Salt and cracked black pepper – to taste
- 1/2 tsp Dried oregano or thyme – optional
- 4 tbsp Hummus – store-bought or homemade
- Fresh herbs to garnish – parsley, basil, or chives
- Optional: chili flakes, za’atar, or lemon zest – for extra flavor
- 2 slices Toasted Sourdough or wholegrain bread – for serving
Instructions
Roast the Tomatoes:
- Preheat oven to 200°C (390°F).
- Place halved cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt, pepper, and dried herbs.
- Roast for about 15–20 minutes until softened and slightly caramelized.
Poach the Eggs:
- Fill a saucepan with water and bring it to a gentle simmer, not a rolling boil.* You want small bubbles, not turbulence, to keep the whites from breaking apart.
- Add a splash of vinegar (optional).* A teaspoon or two of white vinegar helps the egg whites hold together. You won't taste it.
- Crack each egg into a small bowl, then gently slide it into the simmering water.* It helps to stir the water in a circle before sliding the egg in. It wraps the white around the yolk.
- Poach for 3–4 minutes for a runny yolk, or longer if you prefer it more set.* To check for doneness, you can use a slotted spoon to press the white gently.
- Remove with a slotted spoon and drain on a paper towel to absorb excess water.
Assemble the Dish:
- Toast your bread slices and spread a generous layer of hummus on each or assemble on a platter.
- Top with the roasted tomatoes and poached eggs.
- Sprinkle with fresh herbs, chili flakes, or za’atar if desired.
- Finish with a drizzle of olive oil or a touch of lemon zest for brightness.
Tip from my cottage kitchen: You can check out my homemade sourdough bread recipe. It’s perfect for serving with this dish and adds that cozy, rustic touch.