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+ servings
5 from 1 vote
Poached Eggs, Skillet Toast and Jalapeño Fennel Salad
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

A simple stovetop brunch made with poached eggs, skillet toast, and an easy shaved fennel salad.

Recipe Type: Brunch
Makes: 2 servings
Author: Brooklyn Supper
  • 1 1/2 cups shaved fennel
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil , divided
  • 1 teaspoon Tabasco Green Sauce , plus more for serving
  • sea salt
  • apple cider vinegar (optional)
  • 4 thick-cut slices ciabatta
  • 2 eggs
  • freshly ground black pepper
  1. Toss the shaved fennel with a generous pinch of sea salt, 1 teaspoon olive oil, and 1 teaspoon Tabasco Green Sauce.
  2. Bring a wide, deep saucepan filled water to a boil.
  3. Meanwhile, set a heavy bottomed skillet over medium-high heat. Add the remaining tablespoon of olive oil. Press both sides of the ciabatta into the hot oil, sprinkle with sea salt, and then cook each side until golden brown, about 3 - 4 minutes a side.
  4. When water boils, add a teaspoon of sea salt and a 1 - 2 tablespoons apple cider vinegar. Gently lower eggs (still in the shell) into the water, cook for 10 seconds, and then remove with a slotted spoon. Crack eggs one a time into a small bowl, tip each into the boiling water and cook for 4 minutes – this cook time will yield set egg whites and runny yolks.
  5. Meanwhile, divide the shaved fennel between two plates and top with two slices of toast. Top toast with a poached egg, sprinkle with sea salt and pepper, and drizzle with Tabasco Green Sauce. Serve immediately.