Aegean Toast Recipe
Sourdough, Tomato, Shallot, Lemon, Arugula, Basil, Shaved Parmesan, Poached Egg
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Ingredients
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Bread
Vegetables
Herbs
Dairy
Eggs
Method
Preparation of Ingredients
- 1
Preparing the Tomato and Shallot
Dice the tomato and finely chop the shallot. Set aside.
- 2
Juicing the Lemon
Cut the lemon in half and juice it, discarding the seeds. Set the juice aside.
- 3
Preparing the Arugula and Basil
Rinse the arugula under cold water and dry thoroughly. Tear the basil leaves into smaller pieces.
Cooking the Egg
- 4
Poaching the Egg
Bring a small pot of water to a gentle simmer. Crack the egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel.
Assembling the Toast
- 5
Toasting the Bread
Toast the sourdough slices until golden brown and crispy.
- 6
Layering the Ingredients
On each slice of toasted sourdough, layer the diced tomato, chopped shallot, arugula, and basil leaves. Drizzle with lemon juice.
- 7
Adding the Egg and Parmesan
Top each toast with the poached egg and sprinkle shaved Parmesan over the top. Season with salt and pepper to taste.
