Florida Grapefruit Poached Eggs

Total Time: 30 minutes
Course: Breakfast
Servings: 4 servings
Author: Florida Department of Citrus
A simple breakfast or brunch dish can say so much and this one says “delicious.” A basil scented tomato sauce is the perfect foil for a poached egg and only made more decadent with fresh diced Florida Grapefruit sprinkled over top. 

Ingredients

Basil Tomato Sauce

  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (250 mL) strained tomato purée (passata)
  • ½ cup (125 mL) Florida Grapefruit juice
  • 2 tbsp (30 mL) chopped fresh basil
  • Pinch each salt and pepper

Grapefruit Dice

  • 1 Florida Grapefruit, peeled and diced
  • 3 tbsp (45 mL) chopped fresh parsley
  • Hot pepper sauce, to taste

Poached Eggs

  • ¼ cup (50 mL) Florida Grapefruit juice
  • ¼ tsp 1 mL salt
  • 4 eggs

Instructions

Basil Tomato Sauce

  • In saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes. Add tomato purée, grapefruit juice, basil, salt and pepper; simmer for about 10 minutes or until reduced to about 1 cup (250 mL). Keep warm.

Grapefruit Dice

  • In bowl, combine Florida Grapefruit, parsley and hot pepper sauce to taste. Stir until combined; set aside.

Poached Eggs

  • Meanwhile, fill saucepan about half-full with water and bring to boil. Add Florida Grapefruit juice and salt; reduce to simmer. Crack egg into small cup and slide into water. Repeat with remaining eggs. Cook eggs for about 3 minutes for a soft poach. Remove with slotted spoon to paper towel lined plate.

Assembly

  • Divide sauce among 4 plates and place poached egg in centre. Spoon grapefruit dice over top to serve.
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