Poached Egg and Basil Toast // Fork in the Kitchen

Egg, Basil, and Sun-Dried Tomato Toast

  • Author: Fork in the Kitchen
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4 1x


Warm toast spread with goat cheese, basil, sun-dried tomatoes, and a poached egg — a guaranteed way to make breakfast easy and delicious!



  • 2 garlic cloves, coarsely chopped
  • 1/3 cup julienned sun-dried tomatoes
  • 1/2 cup tightly packed basil leaves
  • 1/2 cup olive oil
  • Salt, to taste
  • 4 slices of bread
  • 23 Tablespoons olive oil (for spreading)
  • 4 ounces goat cheese, softened
  • 4 eggs


  1. In a food processor, puree chopped garlic and sun-dried tomatoes for about 30 seconds, until combined and roughly chopped. Add basil leaves and 1/2 cup olive to mixture; pulse 3-5 times until combined but still coarsely chopped. Stir in salt to taste.
  2. Pre-heat oven to 350°F. Lightly brush olive oil on both sides of the bread slices. Salt and pepper one side to taste. Toast in oven for 8-10 minutes, flipping halfway through cooking time. Remove from oven and set aside to cool slightly. Once you’re able to handle the toast, spread approximately 1 ounce of goat cheese over each slice.
  3. To poach the eggs, begin simmering water in a small sauce pan. Break 1 egg into a small ramekin. Once water is boiling, spin the water in the same direction using a spoon and drop the egg in while the water is spinning. Let the egg cook for 3-4 minutes; remove with a slotted spoon. Place on top of toast. Continue until all eggs are poached.
  4. Top each slice with basil and sun-dried tomato mixture.

  • Category: Breakfast
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