Tuscan Poached Egg Recipe

Indulge in this elegant and flavorful Tuscan Poached Egg recipe! Perfectly poached eggs nestle on crispy toasted bread, topped with salty prosciutto, vibrant bruschetta, and a sprinkle of creamy cheese. A quick and easy gourmet breakfast or light lunch, ready in under 15 minutes. Get the recipe now!

Prep Time 5 mins
Cook Time 13 mins
Calories 197.9 kcal
Protein 34g
Rating 5.0 (1 Reviews)
Tuscan Poached Egg 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tuscan Poached Egg

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How to Make Tuscan Poached Egg

  1. Bring 3 inches (7.5cm) of water to a gentle simmer in a medium saucepan.
  2. While the water simmers, prepare your bruschetta (see notes for recipe).
  3. Crack one large egg gently into a small ramekin or bowl.
  4. Carefully swirl the simmering water to create a gentle eddy.
  5. Gently slip the egg into the center of the eddy.
  6. Poach for 3-5 minutes, depending on your desired level of doneness (3 minutes for runny yolk, 5 for firmer yolk).
  7. Remove the poached egg with a slotted spoon and gently place it on a paper towel to drain.
  8. Lightly toast 1 slice of your favorite bread.
  9. Place the toasted bread on a serving plate.
  10. Top the bread with 1-2 slices of prosciutto.
  11. Carefully place the poached egg on top of the prosciutto.
  12. Spoon 2 tablespoons of the prepared bruschetta mixture over the egg.
  13. Sprinkle with 1 tablespoon of grated Parmesan cheese (or your preferred cheese).
  14. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

4g

Fat

32g

Carbs

0g