Poached Eggs and Roasted Tomato Open Face Sandwich Bites


Ever make a poached egg? It’s not the most fail proof of processes, but there are ways to make sure it always comes out okay – and the trick is in adding vinegar to the boiling water! You can toast the bread if you like, and the result is a half sandwich that oozes with egg-yolk goodness with each bite. The tomato is roasted for extra warmth and depth of taste while the rocket leaves add a some fresh nutrition to the mix. Enjoy!

Don’t hate on it, just glow with it:

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid, arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Get the full recipe @Greatist.



Bon Appetit!

xo Aylin

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  • Poached eggs are the best! And I love the simplicity of this!

  • Yum! I love simple egg sandwiches, and roasting tomatoes are a wonderful way to draw out their sweet flavor. Would love this combo!

  • Oh, I have a terrible time making reasonable poached eggs (not least because my stomach can’t tolerate undercooked white), but these little sandwiches look so good! I may have to try them out with a fried egg substitution…at least after I experiment with vinegar in the poaching water. 🙂