Poached Egg, Goat Cheese and Tomato Toast

It’s almost summer time.  And there aren’t many flavors better suited for summer than tomato and basil.  For this delightful breakfast, I combined some of the most amazing textures and flavors together.

If you haven’t poached an egg before, don’t be afraid…it’s pretty simple.  And the instructions are below.

Poached egg, goat cheese and tomato toast

From Nom Nom Bombshells | Breakfast and Brunch | American


cal Calories 254kcal

High fat Total Fat 14g

High sat-fat Saturated Fat 8g

High chol Cholesterol 208mg

High sodium Sodium 511mg

carbs Total Carbohydrate 15g

Serving size 137g Calories from fat 128kcal Fiber 1g Protein 15g Sugar 2g
1 servings


  • 1 Large slice of bread
  • 2 Slices tomato
  • 1 oz Goat cheese
  • 1 Large egg
  • Salt and Pepper


  1. Spread butter on both sides of your piece of bread and broil it, flipping half way through, until brown on both sides.
  2. Take the toast out of the broiler and spread goat cheese on one side.
  3. Salt and pepper the cheese to taste.
  4. Top with 2 slices of heirloom tomatoes and some basil ribbons.
  5. Poach your egg then place it on top of the tomatoes.
  6. Add more salt and pepper, if you wish!

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Hopefully soon my tomatoes will be ready for the picking.  Until then I have the privilege of living close to both a whole foods and a farmers market.  This tomato was purchased from my local Whole Foods.  The bread is locally made from La Farma Bakery in Cary, NC.  It’s a quarter loaf and it’s perfect for this! All in all, this dish is made from simple ingredients and is a very easy process, if you balance your time correctly.  So, here’s what you do!

Start by slicing a piece of that delicious bread and butter both sides.  Heat your broiler to high and place the bread about 6 to 8 inches from the element.  Allow the bread to toast until it is golden brown on one side then flip and toast until golden brown on the other as well.

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Spread your goat cheese on one side of the bread and top with salt and pepper.

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Place two beautiful slices of heirloom tomato on top of the bread and cheese.  Now you can start poaching your egg.  I always prep the bread first so I can dedicate my energy to making sure the egg poaches perfectly.

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Put about 1 inch of water in a 2 quart saucepan with 1 tsp of salt and 2 tsp of white vinegar.  Bring the water to a simmer on medium heat.

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Crack your egg into a ramekin or some other sort of small dish and set aside.

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Once you have your simmer rolling nice and slowly, use the handle of your slotted spoon to stir the center of the water until you create a whirlpool.

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It’s very difficult to take a picture of this, but I think you get the gist.  Get it going at a pretty rapid pace. Once you have a good whirlpool, pour the egg directly into the center of the whirlpool.

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Once you’ve dropped the egg in, place a cover on top and set a timer for 5 minutes.

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Do NOT disturb this pot until the timer goes off.  Allow the water to poach the egg.  Once the timer sounds, remove the egg with a slotted spoon and allow the water to drain off.

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Perfect! Place this gorgeous egg onto of the tomatoes and add more salt and pepper, if you’d like.

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As you cut into the egg, you should have a nice, soft, oozy runny yolk.

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