Poached Eggs With Roasted Spring Onion Salsa

Posted by Nads on March 22, 2013

Here is a fabulous recipe I developed for my friends at blisstree.com for their brunch-off series.  It was too good to keep to myself, so I decided to share.  No matter what the season, there are always spring onions available, so here is a delicious, easy way to jazz up your breakfast/brunch.  Enjoy!

Poached Eggs with Roasted Spring Onion Salsa


Serves 1

1 egg
splash white  vinegar
focaccia bread
3 tbsps ricotta cheese
1 bunch spring onions
4 sundried tomatoes
3 tbsps roasted hazelnut oil
2 tbsps olive oil
salt and pepper
pinch coarse sugar

1.  Set oven to broil.
2.  On a roasting pan, drizzle onions with roasted hazelnut oil, salt, pepper and a pinch of sugar.
3.  Roast until lightly browned and caramelized, about 8 minutes on high.  Coarsely chop.
4.  Prep sun dried tomatoes in 1/3 cup hot water to plump for 5 mins.  Coarsely chop.
5.  Lightly toast focaccia.
6.  Combine tomatoes and onions.  Add olive oil, salt and pepper to taste.  If desired, you can add some cayenne for a hit of spicy goodness.
7.  Heat water and a splash of vinegar to a light simmer.  Poach your egg.
8.  Assemble; spread a little of salsa on your bread, add ricotta, top with egg and loads of yummy salsa.
9.  Enjoy!

yummy sundried tomatoes

gorgeous salsa packed with flavor

the beginnings of this perfect sandwhich – make sure to get some quality ricotta


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