Sriracha Toast with Poached Eggs

Sriracha Toast with Poached Eggs

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings

4 cups water
2 teaspoons white vinegar
4 thick slices bread
3/4 cup Sriracha Three Cheese Dip & Spread
1/2 cup roasted red peppers, drained, sliced
4 large eggs
1/4 cup crumbled cooked bacon or bacon bits
Sriracha, or other hot sauce, for serving

In a medium, deep skillet or wide saucepan, bring water and vinegar to boil.

Meanwhile, toast bread. Arrange toast on plates or a platter and top with dip and roasted red peppers; set aside.

Reduce the boiling water to a simmer. Crack one egg into a small cup or bowl and gently slip egg into water. Repeat with remaining eggs, cooking each for about 3 minutes. Use a slotted spoon to transfer the eggs to toasts; sprinkle with bacon bits. Serve with Sriracha along side.

Chef’s Notes: This recipe is also great with fried or scrambled eggs. Or try it with avocado instead of the roasted red peppers, or chopped chives or scallions instead of bacon.

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