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Author Topic: Tomato poached eggs  (Read 2793 times)

Offline MiraD

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Tomato poached eggs
« on: March 26, 2008, 11:56:26 AM »
I just made a yummy breakfast for a crowd this weekend and thought I would share it here.

I had never made eggs this way but they came out great.

I used a 10" diameter saucepan

sautee 2 cloves of garlic minced in 1 T. olive oil
as garlic softens add 1 quart of tomato sauce (I used homemade with lots of veggies in it)
Add 1 T. ground dulse (I let it dry and then grind it in my coffee grinder) and stir
as sauce start to bubble carefully crack 12 eggs into sauce spacing them so they don't touch
reduce heat to medium
check eggs every now and then until whites start to cook
cover pan and reduce to low
cook another 10 minutes on low until eggs appear firm

remove from heat and serve


Offline Ed Bauman

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Re: Tomato poached eggs
« Reply #1 on: March 27, 2008, 05:02:10 PM »
Sounds yummy. You can bake eggs over greens, mixed veggies, shiitake mushrooms. Try dusting them with nutritional yeast and flax seed meal at the end with a pinch of a good salt and sprinkle of paprika or chili powder.
President, Bauman College
Clinical Director, Bauman Nutrition Clinic
Facilitator, Vitality Fasting Retreats
Ph.D. in Health Promotion, U of New Mexico
M.Ed. in Education, U of Massachusetts
President, Board of Directors, NANP
Faculty, JFKU,New College

Offline Nicole Marelich

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Re: Tomato poached eggs
« Reply #2 on: March 27, 2008, 05:39:54 PM »
Both of these sound delicious! 

So many possibilities, endless, really.

Thank you for the tips and inspiration.


Offline JenniferF

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Re: Tomato poached eggs
« Reply #3 on: April 06, 2008, 10:37:36 PM »
Sounds great! I love the combination of eggs and tomatoes. One of my favorite breakfast dishes is made by hollowing out a medium sized tomato, cracking an egg into it, and baking it. (The tomato should be firm enough so that it won't break down in the oven.)