Sunday, January 6, 2013

Poached Egg on Balsamic Onion Toast

Good morning all, or good afternoon for some. It is the last Sunday before the 2nd semester starts again, so I think it is worthy of a delicious breakfast don't you? Although this one is super easy, it is slightly time consuming. But it doesn't have to be.

The longer you cook your onions, the deeper of a flavour you will get. However, ain't no shame in a quick fix.

Poached Egg on Balsamic Onion Toast
Time: 30 mins   CPS: $0.65 L of D: Undergraduate

- Half of an Onion
- 1 Tbsp of Balsamic Vinegar
- 1 pinch of sugar
- 2 Eggs
- 1 Slice of Italian Bread (you can use any bread really, I just love the crustiness of this thick cut bread)
- wee bit of butter
- pinch of salt
- pinch of paprika for color! (clearly optional)

Before you start anything, put on a medium pot of water to start boiling.

Cut your onion into thin slices. In a small frying pan, melt a little bit of butter (just enough to coat pan) over medium heat and add in onions. Reduce to medium-low heat and allow onions to cook slowly, stir occasionally to prevent from browning (or burning) we want them to become translucent. Cook for about 15-17 minutes.
*You can skip this step and just fry them on a medium-high heat if you don't want them caramelized. Cook them on a higher heat for only about 3-5 minutes.

Don't you hate when your bread doesn't fit in your toaster?
Add balsamic vinegar and sugar, as well as a pinch of salt. Cook onions for another 5 minutes stirring occasionally.

In the meantime, throw your bread in the toaster and start poaching your eggs. For more detailed instructions see this: How To: Poach and Egg

Turn the boiling water down to medium-high heat so that it is not a rolling boil. Add a splash of white vinegar. Add your egg carefully and cool for approx. 3-4 minutes.

When toast is ready, top with onions, and then the eggs on top carefully. Sprinkle with paprika for color.  Salt and pepa as needed.

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