Poached Eggs with Tomato Balsamic Jam and aioli

By • May 24, 2011 • 23 Comments



Author Notes: This is one of my favorite combinations for breakfast or brunch (or any time of day really) I use my recipe for tomato jam and a roasted garlic and lemon aioli and layer it on crusty bread and top it off with a poached egg. sdebrango

Food52 Review: Sdebrango is definitely a master of the deliciously messy finger-licking sandwich. The tomato jam has a nice sweet and savory flavor with lovely acidic brightness from the balsamic, and on a crusty piece of baguette, with egg yolk running into it, it's quite delicious. The aioli adds extra richness and a mellow roasted garlic flavor. The combination of the tomato and the aioli actually tasted a bit like French dressing, but in the very best, fanciest possible way. With all the elements, this is a better lazy day brunch than a true breakfast, especially (just as an example) if you haven't had coffee yet and you're trying to keep your eye on a new puppy: I burned the first round of garlic, botched my first round of aioli, and several of my eggs looked like alien babies. But, it was worth it for the end product.fiveandspice

Serves 4

Tomato Jam and poached eggs

  • olive oil to coat pan
  • 2 cups chopped tomato, (use whatever kind of tomato you like include juices seeds everything)
  • 1 shallot chopped
  • 1 tablespoon balsamic vinegar
  • 1 baguette
  • 4 eggs
  • Basil to garnish
  1. To make the tomato jam, heat your fry pan coated with olive oil, add the chopped shallot and saute until the shallot is translucent.
  2. Add the chopped tomato let it cook until tomato becomes soft. Add the balsamic vinegar continue cooking for a few minutes it should resemble a jam in consistency, Salt and pepper to taste.
  3. Cut your bread in half lengthwise Spread some aioli on the bread then spread with the tomato jam Close the baguette and wrap in foil place in warm oven (170-200 degrees) until eggs are done. You can also toast your bread in the oven, spread with the aioli or butter and place under the broiler until nicely browned. Then spread with the tomato jam. Whatever your preference.
  4. Poach your eggs If you don't have an egg poacher just use a fry pan filled 3/4 full with water, salted. Break your egg into a ramekin and carefully add each egg to the boiling water. I let them cook about 3 minutes yolk will be very soft.
  5. Remove bread from oven open it up and place your eggs on top of the tomato jam, drizzle with aioli and chiffonade the basil and garnish.

Aioli

  • 2 egg yolks
  • 1 large clove of roasted garlic
  • 1/2 cup Minus 2 tbs vegetable oil
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter at room temperature
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • white or black pepper to taste
  • Optional - 1/2 tsp lemon zest (if you like it lemony)
  1. To roast the garlic take several cloves with the skin on lay on aluminum foil, drizzle with olive oil, make a packet with the foil. Place on baking sheet and bake in a 350 degree oven for approximately 10-15 minutes. Add to the blender the two egg yolks, lemon juice, butter, salt, pepper and garlic and optional lemon zest, blend until smooth. With blender on slowly add the oil until it becomes creamy and thick. Adjust seasoning and citrus to taste.
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Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! Yay! I'm testing this! I can't wait for Sunday brunch!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am just so happy that you are making this I really hope you like it! Thank you!

Fb

almost 3 years ago BlueKaleRoad

Love this combination! Tomato jam became a favorite of mine over the summer and I can't wait to try yours. And anything that involves a poached egg is top on my list.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I totally agree a poached egg on just about anything makes it great!

Dscn3274

almost 3 years ago inpatskitchen

I must tell you...I made your tomato jam a while back and just loved it!! Sounds perfect with the eggs!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Pat, so glad you like it. It's so good with the eggs and aioli/hollandaise.

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almost 3 years ago ashleypiersonchasesdinner

I am making this first thing when I wake up tomorrow! I have had the tomato jam on my list to make and now's the time!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Ashley, let me know what you think!! Its one of my favorites.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Tomato jam is wonderful and this recipe is delicious!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you tomato and eggs are such a perfect marriage.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

There's that lovely jam again! I'm giving it for Christmas this year, and thank you so much for it.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much! I am so happy that you like it and honored you would give it as a gift.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, my, thanks are to you! I've had my eye on this for a while.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Your tomato jam looks heavenly. Have you thought about posting it as its own recipe?

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

No I haven't but I will do that. Its a very good idea. Thank you!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

People (like me) could find it more easily that way.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I'm making a batch right now will post with a pic. Thanks for this I really should post as a separate recipe.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Waiting . . .

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Its up! Thank you I never thought of this

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum! I love poached eggs!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I know they are so silky and creamy the best! Thank you!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have been trying to figure out what to do with all the aioli I've been making and voila, it wasn't too far of a stretch from hollandaise it is really good.

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over 3 years ago Sagegreen

How interesting!