Breakfast
Olive Oil–Poached Egg with Charred Heirloom Tomato & Crispy Sourdough
A single egg poached low and slow in excellent olive oil until the white sets but the yolk stays liquid gold, served over a halved heirloom tomato charred cut-side in a screaming-hot cast iron. Thick-cut sourdough, brushed with herb-garlic oil and toasted until crisp, catches the runny yolk.
717cal per serving
8gprotein
10gcarbs
74gfat
8min prep 14min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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