These spiced nectarines on toast are honestly the perfect combination of spicy and sweet. You'll find that you'll likely never want jam on toast again when you see how easy and healthy it is to use fresh produce to make a delectable quick breakfast. Discover a new, fun way to enjoy your morning eggs, this dish could seriously give the famous avocado and eggs on toast a run for its money.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 6 organic nectarines
- 2 tbsp olive oil
- 1 ½ tbsp organic balsamic vinegar
- 2-3 tbsp organic goats cheese
- 20-30 leaves organic basil
- 2 tsp organic honey
- approx. 1 tsp organic chilli powder This is to sprinkle so it may be less, depending on your taste
- 4 slices organic southern casalinga or your favourite bread
Poached Eggs
- 4 small organic eggs
- 2 cups water
- 1 ½ tbsp apple cider vinegar
Ingredients
Poached Eggs
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Instructions
- Firstly preheat your oven to 180°C (fan-forced), and line a baking tray.
- Place your bread on the baking tray and evenly drizzle the olive oil and balsamic.
- Then evenly distribute the basil leaves.
- Cut your nectarines into small wedges, and add them to the bread along with the goats cheese.
- Now take your chilli powder into your fingertips and sprinkle a little bit on top of each nectarine.
- Then drizzle the honey over everything. You don't have to overdo it with the honey, a little goes a long way.
- Fun Fact: In Sri Lankan culture we sometimes eat fruits like apple or pineapple with a little salt and pepper or some chilli powder.
- Bake in the oven for approx. 5-8 minutes until the bread starts to get slightly crusty. Note that it won't take long.
- Meanwhile, you can start on the poached eggs. Remember that whatever you may have heard, poached eggs are not difficult, the vinegar basically does all the work for you.
- In a small saucepan bring the water and vinegar to boil.
- Crack the egg into a small bowl. When the water and vinegar are boiling, reduce the heat slightly until it stops bubbling then carefully pour in the egg. Then turn the heat up again to cook the egg. (I find that reducing the heat slightly allows the egg a more smooth transition into the water, this is the key to keeping it in one piece.)
- Cook for approximately 3 minutes, then carefully using a spoon, scoop out the egg and place it in a small strainer to drain.
- Repeat this process until all the eggs are done. You can continue to do so using the same water and vinegar.
- When the bread is out of the oven, plate them up, add the poached egg and sprinkle a little salt to taste.
- Then enjoy with love!
Recipe Notes
Check out more delicious recipes on my blog The Blunt Knife, the place where healthy recipes meet the flavours of South Asian cuisine. Check us out on Instagram @the_bluntknife.
