Florida Grapefruit Poached Eggs
A simple breakfast or brunch dish can say so much and this one says-Delicious! A basil scented tomato sauce is the perfect foil for a poached egg and only made more decadent with fresh diced Florida grapefruit sprinkled over top.
Preparation Time: 10 minutes
Cook Time: 20 minutes
1 tbsp (15 mL) extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (250 mL) strained tomato puree (passata)
1/2 cup (125 mL) Florida grapefruit juice
2 tbsp (25 mL) chopped fresh basil
Pinch each salt and pepper
1 Florida grapefruit, peeled and diced
3 tbsp (45 mL) chopped fresh parsley
Hot pepper sauce (to taste)
1/4 cup (50 mL) Florida grapefruit juice
1/4 tsp (1mL) salt
Grapefruit Dice: In bowl, combine, Florida grapefruit, parsley and hot pepper sauce to taste. Stir until combined; set aside.
In saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes. Add tomato puree, grapefruit juice, basil, salt and pepper; simmer for about 10 minutes or until reduced to about 1 cup (250 mL).
Poached Eggs: Meanwhile, fill saucepan about half full with water and bring to boil. Add Florida grapefruit juice and salt; reduce to simmer. Crack egg into small cup and slide into water. Repeat with remaining eggs. Cook eggs for about 3 minutes for a soft poach. Remove with slotted spoon to paper towel lined plate.
Divide sauce among 4 plates and place poached egg in centre. Spoon grapefruit dice over top to serve.
Makes 4 servings.