I’m a poached eggs junkie. There, I said it. I like my poached eggs a lot. I quite literally have them for breakfast at least 6 days a week. Yum yum yum. Thankfully eggs are one of the only sources of cholesterol in my diet, or I might have a problem.


These poached eggs are my weekend poached egg splurge. They’re incredible, and have been described by at least one person as the best breakfast she’s ever had, which made me pretty darn happy.


It’s pretty simple, really—you poach the eggs in a nice, chunky tomato sauce, and then serve the eggs and tomato sauce over fresh bread. I also served them with a side of sautéed mushrooms and spinach, and sprinkled goat cheese on top. Yum yum yum.


I used to pop these under the broiler to finish them off, but I’ve stopped doing that since it’s so hard to cook the eggs to the right point when you can’t see them. It takes a bit longer to cook them in tomato sauce than in water, but the carry over cooking from the heat of the sauce will bring them the rest of the way.


You can easily pull the sauce together while you’re sautéing the mushrooms, and then poach the eggs as you gather your fresh bread or toast. It’s a perfect breakfast for three or four people on a Sunday morning.


Tuscan Poached Eggs

1 tbsp black truffle & garlic infused olive oil or 1 tbsp olive oil and a few drops of truffle oil
1 tbsp butter
4 large white or brown mushrooms, sliced
¼ red onion, diced
2 garlic cloves, minced
¼ tsp ground coriander
Salt & pepper, as needed
3 cups fresh spinach

1 tbsp olive oil
½ yellow onion, finely chopped
5 garlic cloves, minced
1 (800mL) can tomato puree
1 (400mL) can chopped tomatoes
2 bay leaves
2 tsp dried thyme leaves
1 tsp dried basil
Sugar, to taste

4 eggs

Fresh bread, to serve
Crumbled chèvre, to serve

Melt the black truffle & garlic infused olive oil together with the butter in a small frying pan over medium heat. Add the mushrooms, onion, garlic, and coriander. Cook over medium low heat, stirring, until the onions are dark brown and reduced, about 20 minutes. Season with salt and pepper, stir in the spinach, and cook until limp, about 1 minute.

While the mushrooms are cooking, sauté the onions in the olive oil, in a large sauté pan. Add the garlic once the onion is soft. Add the tomatoes, bay leaves, thyme, and basil. Season to taste with salt, pepper, and sugar. Simmer down until thick & chunky (but definitely still sauce).

Crack four eggs unto the sauce, dispersing them evenly around the pan. Cover and cook, simmering, for around 4 minutes, until the yolks are not quite cooked to your liking (the eggs will continue to cook while they’re in the sauce, even after you remove the pan from the heat).

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