1 slice of multigrain or whole wheat bread, I used Milton’s multigrain, see shopping tip
1 teaspoon reduced-fat butter or Smart Balance Light
¼ teaspoon garlic powder
¼ cup tomato, chopped and drained (I used sliced grape or cherry tomatoes)
1 teaspoon Parmesan cheese, grated
1 cup of water
½ tablespoon of apple cider or any white vinegar
1 egg, I like using Eggland’s Best eggs, see healthy benefit
Salt and pepper to taste, if desired
. Toast bread and spread with butter or Smart Balance light. Sprinkle all over with garlic powder and Parmesan cheese. Place chopped tomatoes all over top of toast. Set aside.
2. In a small pot, bring 1 cup of water to a boil. Add vinegar. Crack egg into a small custard cup or small bowl and slowly pour it into the pot of boiling water. Set a timer and simmer egg for 3-4 minutes. Cook to desired consistency. If you like it very running cook for 3 minutes.
3. While the egg is cooking, place garlic toast under the broiler for about 30-45 seconds for cheese to melt. Remove from oven.
4. When egg is ready, carefully remove from water using a rubber spatula. or large spoon. Place the poached egg on top of garlic bread and serve immediately with a fork and knife.
Makes 1 serving. This can be doubled, tripled and so on.