Poached Egg & Bruschetta
This post comes from a friend’s kitchen in Summerland. When our babies were born, Sarah & I met at a new mother’s group in town and discovered that we were neighbors. Furthermore, we shared an interest in outdoor activities, gardening, & cooking. We spent the first year of our babies’ lives walking together to the weekly Farmer’s Market in Dowmtowm Ventura. She has moved to a beautiful house just up the coast in Summerland. We still connect over conversations about food, and she has contributed this post today. About this meal, Sarah says,
Poached Egg & Bruschetta Recipe
“This was delicious!
I have always made bruschetta with basil before and I have to say that making it with fresh oregano and parsley was outstanding! Stewart (her busband) poached the eggs the old fashioned way (in a pan with boiling water).
Poached egg on top of bruschetta (chopped tomatoes, parsley, oregano, garlic, redwine vinegar, olive oil, salt and pepper all to taste) and toasted cibatta bread 🙂
Recipe from “In the Green Kitchen”, by Alice Walters