Monday , January 15 2018
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Poached eggs on turkish toast

Poached eggs on turkish toast

This is an excellent breakfast with plenty of vitamin C from the tomatoes and scallions, and good-quality protein from the eggs. Poached eggs have much less fat than eggs that have been fried, scrambled or baked. It makes your day more energy and powerful.


6 ripe tomatoes, finely diced
3 scallions, thinly sliced
1/2 teaspoon (2 ml) ground sumac or paprika, plus extra to serve freshly ground black pepper
4 eggs
Turkish bread

Step 1: Combine the tomatoes and scallions in a bowl. Add the sumac and season to taste with pepper.

Step 2: Fill a large shallow saucepan or deep frying pan with water and bring to a boil over a high heat. Reduce the heat to low, so the water is at a gentle simmer. Working with one egg at a time, crack the eggs into a cup and slide them into the simmering water. Poach for 3–4 minutes, or until the whites have set.

Step 3: Meanwhile, split the bread horizontally, and cut it crosswise to make four square pieces. Toast each piece on both sides.

Step 4: Remove the eggs from the pan with a slotted spoon and drain off the water. Place one egg on each piece of toast and spoon the tomato mixture on top. Sprinkle with extra sumac and serve immediately.


+ Substitute whole-grain pita bread for the Turkish bread, if preferred.

Each serving provides

271 calories, 14 g protein, 7 g fat (2 g saturated fat), 38 g carbohydrate (6 g sugars), 5 g fiber, 444 mg sodium.

Food Fact

SUMAC is a berry used in Middle Eastern cuisine. It has a slightly tangy citrus flavor and is sold in ground form in many large supermarkets and specialty food stores.

Poached eggs on turkish toast

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