Father’s Day Breakfast Quickie: Spicy Poached Eggs Over Focaccia Croutons

This month is flying by and I cannot believe that Father’s Day is THIS Sunday! I’m in the middle of a move so everything is turned around. I haven’t had a chance to go out and get a gift for my husband but I did manage to buy cards a few weeks ago so all is not lost. I know gifts don’t really matter and that spending time with the ones you love is most important but I wish i would have had it a little more together this year.

Regardless of how crazy life is now, I decided to make my husband breakfast in bed for Father’s Day enlisting the help of our three and a half year old. I know he will appreciate sleeping in a bit because as most parents we never do and even if he has to listen to the craziness of our two boys while we make breakfast, at least he’ll be lying down while doing so. : ).

I didn’t want to do anything expected like pancakes, waffles or a frittata. Those options are all wonderful but I decided to make something a little more exciting for our favorite daddy. We are big poached egg fans in our house and I decided to make a version of poached eggs that is similar to one I recently had in a local restaurant. Instead of just serving poached eggs over toast, I’m serving mine over focaccia croutons and garnishing them with torn basil, spicy red pepper and a drizzle of extra virgin olive oil. This dish is seriously heaven on a plate.

If you are worried about making poached eggs, don’t be. They seem fancy but are crazy simple to make and once you learn the trick, you will be making poached eggs day and night. They are not only delicious for breakfast but also killer over creamy polenta or a lovely salad.

Happy Father’s Day to all!

Spicy Poached Eggs Over Focaccia Croutons

Serves one


1 slice of focaccia bread, about 1-inch in thickness.

1 teaspoon white vinegar

2 eggs

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1 tablespoon extra virgin olive oil

1/4 cup basil, torn


1. Toast focaccia in a toaster and cut into 1 inch cubes. Place cubes into a bowl and set aside.

2. In a high sided skillet, heat about 3 inches of water until it just begins to bubble (little bubbles, not a rolling boil). Stir in 1 teaspoon of vinegar.  Crack one of the eggs into a small bowl or ramekin. Gently pour the egg into the water, then repeat with the next egg.

3. Cook eggs, without moving until the white begins to set, about 3-4 minutes. Use a rubber spatula to gently loosen the egg from the bottom of the pan if it sticks. Use a slotted spoon to remove each egg from the water and drain well. Gently place eggs onto focaccia croutons and top with red pepper flakes, olive oil and basil leaves. Serve immediately.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

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