Gazpacho Poached Eggs

By Alyce Morgan
August 1, 2013
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Author Notes: Leftover gazpacho from a party in frig. Folks needing breakfast. That's it. —Alyce Morgan

Serves: 1

  • 1.5 cups Gazpacho-purchased or homemade
  • 2 eggs
  • Salt and Pepper
  1. Heat gazpacho to boiling in a small omelet pan. Reduce heat to simmer. Draw an imaginary line down the center of the pan to create two halves. At the center of one half, make a well with a wooden spoon; crack an egg into it. Repeat on the other "side" with second egg. Sprinkle the eggs with salt and pepper.
  2. Cover and let eggs cook gently 3-5 minutes or until done to your liking. You might want to slightly under cook the eggs as they'll continue to cook a bit in the hot soup. To serve, carefully tip pan's contents into a pasta or other shallow bowl. Serve with hot tortillas or cornbread.

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