Onion sprouts with poached eggs

Onion sprouts with poached eggs

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 10 minutes
  • 10 minutes


  • 1 T oilive oil
  • 200 g organic baby plum tomatoes
  • 8 medium eggs
  • 4 slices sourdough bread, toasted
  • 4 T heaped fine sprouts, such as alfalfa or onion sprouts

Cooking Instructions

In a frying pan, heat the olive oil to medium hot and sauté the tomatoes for 5 minutes.

Poach the eggs in acidulated boiling water (add some vinegar to your water to achieve this).

Place a slice of toast on each of four plates and top with a pair of poached eggs.


Divide the tomatoes and sprouts between the plates and serve immediately.


Mariana Esterhuizen Recipe by: Mariana Esterhuizen
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