Rustic Corfu Morning on Toast
Silky poached eggs gently cooked in simmering water, served dripping over freshly sliced bread, kissed with oregano, salt, and rich olive oil — a Corfiot-style breakfast that feels both simple and soulful.
Ingredients
- 4 eggs
- 500 ml water
For Serving
- Olive oil
- Salt
- Oregano
- 4 slices of bread
Instructions
- Prepare the Water:
In a wide and shallow saucepan, bring the water to a gentle boil over medium heat. - Cook the Eggs:
Once the water begins to bubble, carefully crack each egg into the hot water one at a time. - Poach the Eggs:
Let the eggs cook for 3-4 minutes without covering the saucepan or stirring, to avoid breaking the eggs. - Serve:
Using a slotted spoon, gently remove the eggs from the water and place them on the slices of bread. Sprinkle with salt, oregano, and drizzle generously with olive oil.
Flavor Notes from the Ionian Coast
The soft whites and creamy yolks absorb olive oil’s richness; a sprinkle of oregano brings herbaceous warmth — every ingredient highlights Mediterranean simplicity.
Perfect Fast Breakfast or Light Lunch
Just 3-4 minutes to poach, a slice of bread, and you have a hearty yet light dish. Ideal when you want something nourishing but uncomplicated.
A Simple Delicacy from Corfu!
This Corfiot-inspired poached egg recipe brings rustic flavors to your plate with its simplicity and charm. Perfect for a quick, wholesome breakfast or light lunch, these eggs are best enjoyed with a touch of extra virgin olive oil and freshly baked bread.
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