poached eggs on toast with basil lemon drizzle

Name: Poached Eggs on Toast with Basil Lemon Drizzle
Prep time: 15 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: ## BASIL LEMON DRIZZLE; 1 cup(s) fresh basil; 1 1/2 tablespoon(s) lemon juice; 1 teaspoon(s) lemon zest; 1/4 cup(s) olive oil; 1 tablespoon(s) maple syrup; salt; ## SANDWICH; 4 slice(s) bread; 1 tablespoon(s) vinegar; 4 large eggs; sea salt

4 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jan 29, 2025

A great breakfast dish.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 2 serving(s)

Ingredients

BASIL LEMON DRIZZLE
1 cup fresh basil
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup olive oil
1 tablespoon maple syrup
salt
SANDWICH
4 slices bread
1 tablespoon vinegar
4 large eggs
sea salt

How To Make poached eggs on toast with basil lemon drizzle

Step 1

For the Basil Drizzle Place all ingredients in a food processor and process until smooth set a side.

Step 2

Cut a circle out of the middled of the bread. Toast the bread and butter if desired. Set 2 on each plate.
Step 3

Bring a pan of water to a simmer. Add the vinegar. Break the eggs into a bowl. Slip them into the simmering water and let cook for about 1 minute until the white is set. Remove with a slotted spoon to a paper towel lined paper.
Step 4

Then top the toast with the poached eggs and season with sea salt. Drizzle the Basil lemon over top.
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