A recipe for poached egg and tomatoes
PHOTO: FERNANDO KATAYAMA
1 egg
½ kg Roma Tomato ripe
1 clove garlic – fine slices or little mesh
olive oil
Rosemary
Thyme
Salt
Pepper
Bacon strips
¼ cup of vinegar
2 l water
Basil micro green
Preparation:
Chop the tomatoes roughly. Cut in similar size. Cut the garlic in fine slices or mesh and finely cut the rosemary and thyme off the stem.
Then put a pot on medium heat, adding a drizzle of olive oil.
Let it get warm and add the garlic, being carful to not overpower. Let it fry for a bit while avoiding burning the garlic. Then add tomatoes, lower the heat, and let it simmer.
When the juices start coming out, season and add the herbs. Let that simmer until tomatoes reach desired texture.
Preheat the oven to 180 C.Line a baking sheet with parchment paper, and place the bacon strips on it. Cover them with parchment paper and put another baking pan on top. Put it in the oven for about 30 mins, or until crisp. Then cut a few strips of bacon into bits while keeping some long.
Fill a pot with the water and vinegar, and bring to a simmer. Don’t let it boil.
Give it a good stir and put the egg in while the water is moving. It will take four to five minutes to cook. If the water stops, give it another gentle stir.
Presentation
In a soup plate, add the tomatoes and sit the egg on top. Sprinkle the bacon bits and place the crisp bacon strip on the side. Sprinkle the basil and fresh pepper on top.
This recipe was provided by Fernando Katayama, a first year student in the culinary management program. Katayama enjoys learning new techniques and improving on what he already knows. He also has passion for food, which is also expressed through his food photography work.
