Low Calorie Breakfast: Confit Tomato with Poached Egg
Looking for a lush breakfast without the calories? Well, look no more. This confit tomato with poached egg has under 300 calories, it’s super easy to make and it is ready in under 15 minutes. There are bold flavours of rosemary and garlic in this dish, paired with the delicate touch of olive oil and the mild and tangy tomatoes. The rich, runny egg yolk will bring all those flavours together in perfect harmony. Still not convinced? Add a lightly toasted slice of sourdough bread (approx. 100 kcal), and use it to mop up all those amazing tomato and olive oil juices.
If I had to eat only one thing for breakfast for the rest of my life, that would be the almighty egg. I’m not exactly sure where this love for all things egg comes from. It might be a matter of habit, as I was brought up on savoury breakfasts, most of which involved eggs cooked in various ways. Funny enough, the poached egg was my least favourite as a child. I actually couldn’t stand it. My mother eventually gave up and stopped poaching eggs for quite a long period of time. Probably for this reason, I haven’t even considered poached eggs for breakfast until I was in my thirties. I always went for omelettes when I was eating out, and for scrambled eggs – if I was cooking at home.
But once I had a poached egg for brunch, I knew that there was no turning back. Naturally, I messed up quite a few dozens of eggs until I figured out how to master the art of poaching. I remember at the time, that I was rather scared and confused about endless tips and tricks and ‘secrets’ of making the perfect poached egg. Truth is, there is only one secret: the egg. You need the freshest egg that you can possibly get. Once the egg gets older, the albumin starts to get thinner and in the end it won’t hold together. Other than that, a pinch of salt and a splash of vinegar added to the simmering water will help the albumin set. But in my experience, if the egg is fresh enough, there’s no need for vinegar.
For this recipe, I have used a mix of coloured baby tomatoes, but you can easily replaced them with cherry tomatoes or any other variety of baby tomatoes. If the tomatoes are too acidic, add 1/4 teaspoon of sugar to balance the acidity. The olive oil may be a bit too overpowering, especially if you’re using extravirgin olive oil. As a variation, you can replace the olive oil with cold pressed rapeseed oil. I actually prefer the rapeseed oil version – it impairs an overall milder taste. Rosemary can be replaced with flat leaf parsley. I recommend using the finely chopped stalks during the cooking process and the finely chopped leaves as a final seasoning. As accompaniment, sourdough bread works best. Even better if it is a couple of days older, as it will absorb better those beautiful juices.
I am very excited about the new Low Calorie Fine Dining concept and I’m looking forward to hearing your feedback. My aim is to elevate low calorie dinners to a new level, and not only to make them look pretty but also to make them taste super delicious. So please let me know what you think about it. And if you like what you’re seeing, follow the hastag #lowcalfinedining and the official insta page of the project @lowcalfinedining.
To find out more about this new concept, please read the Low Calorie Fine Dining manifesto here.