Poached Egg Toasts with Tangy Tomato Sauce

Instructions

1. Heat olive oil in a small saucepan over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
3. Add diced ripe red tomato to the saucepan and cook for 5 minutes until softened, stirring occasionally.
4. Season the tomato sauce with a pinch of salt and ground black pepper, then stir in chopped fresh basil leaves and remove from heat.
5. Fill a medium saucepan with water and bring to a gentle simmer over medium heat.
6. Add white vinegar to the simmering water to help the egg whites coagulate.
7. Crack the large egg into a small bowl.
8. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool.
9. Cook the egg for 3 minutes until the white is set but the yolk remains runny.
10. Remove the poached egg with a slotted spoon and drain on a paper towel.
11. Toast the slice of whole wheat bread until golden and crisp.
12. Place the toasted bread on a plate and spoon the tangy tomato sauce evenly over the toast.
13. Carefully place the poached egg on top of the tomato sauce on the toast.
14. Serve immediately and enjoy your poached egg toasts with tangy tomato sauce.