Poached Eggs with Tomato and Gruyere

poached eggs on toast

– 1 egg, per person

– 1 slice of country bread, per person

– 1 thick slice of tomato, per person

– 1 clove garlic

– 1 slice gruyere, per person

– 2 tbsp vinegar

– Salt

Toast bread until golden brown and then rub with the garlic clove to give the bread flavor.

In a medium saucepan, fill water until it reaches about 1.5 inches from the bottom. Into the water place vinegar and salt. Bring the combination of water, salt, and vinegar to a simmer. Once at a simmer, crack your egg into a dish. With the handle of a slotted spoon, stir the simmering water quickly to create a whirpool in the saucepan. Carefully, pour the egg into the whirlpool. Let the egg cook untouched for 4 minutes.

While the egg is cooking, layer the toasted bread with your slice of tomato and gruyere. Toast in the oven to melt the gruyere.

Carefully remove the egg after 4 minutes with a slotted spoon, letting excess water drip off. Place on top of the bread, tomato, and gruyere. Season with salt and pepper and enjoy!

*Photographed by Alli Shepherd