Florida Grapefruit Poached Eggs
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30 minutes
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4 servings
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.
Courtesy of the Florida Department of Citrus
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Basil Tomato Sauce
- 1 tbsp (15 mL) extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) strained tomato purée (passata)
- ½ cup (125 mL) Florida Grapefruit juice
- 2 tbsp (30 mL) chopped fresh basil
- Pinch each salt and pepper
Grapefruit Dice
- 1 Florida Grapefruit, peeled and diced
- 3 tbsp (45 mL) chopped fresh parsley
- Hot pepper sauce (to taste)
Poached Eggs
- ¼ cup (50 mL) Florida Grapefruit juice
- ¼ tsp (1 mL) salt
- 4 eggs
Directions
Basil Tomato Sauce
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1
In saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes. Add tomato purée, grapefruit juice, basil, salt and pepper; simmer for about 10 minutes or until reduced to about 1 cup (250 mL). Keep warm.
Grapefruit Dice
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1
In bowl, combine, Florida Grapefruit, parsley and hot pepper sauce to taste. Stir until combined; set aside.
Poached Eggs
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1
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.
Assembly
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1
Divide sauce among 4 plates and place poached egg in centre. Spoon grapefruit dice over top to serve.
