Poached Eggs with Warm Bruschetta and Peach Tabbouleh

Prep Time: 10 min

Cook Time: 30 min

Serves: 4

Pino’s Kitchen

Branch This recipe uses Ciccio’s Original Piccolo

First in our series of Recipes from Pino’s Kitchen, this Poached Eggs with Warm Bruschetta and Peach Tabbouleh recipe will impress and delight all your eaters! It features a perfectly poached egg accompanied by sauteed vegetables and balanced with fresh peach tabbouleh to create an uplifting start to your day.



  • Half a large zucchini (or 1 small zucchini)
  • 3 pieces jumbo asparagus (or 6-7 regular asparagus )
  • 1 clove garlic
  • 3 large basil leaves
  • 8 cherry tomatoes (multicolor if available)
  • Salt (Himalayan or sea salt) & pepper
  • 1 8-inch bread roll (French baguette is ideal)
  • Small slice of Beemster goat cheese (or any other goat cheese)
  • 4 eggs
  • 1/2 tsp white vinegar (optional)
  • Half avocado (optional)
  • Ciccio’s Olives EVOO

For the Peach Tabbouleh

  • 1/4 of a red pepper
  • 1/4 of a yellow pepper
  • 10-15 sprigs parsley
  • 1/2 of a peach (preferably white peach)
  • 1/2 small lemon



Prepare the tabbouleh:

  1. Wash and dry parsley and chop fine. Dice peppers and peach and place in bowl with parsley. Squeeze lemon juice overall. Mix and set aside.

Prepare warm bruschetta:

  1. Prepare the vegetables individually. Dice zucchini. Cut asparagus on an angle into 1/4 inch pieces. Chop garlic and basil. Cut tomatoes into quarters.
  2. Pour enough olive oil into a medium skillet to just cover the bottom. Heat over medium high. When oil is warm, sauté garlic until golden brown. Add asparagus and cook for about a minute, stirring often. Add zucchini and cook for two more minutes. Add tomatoes and salt and pepper to taste. Lower heat to medium low and cook for about 5 minutes, or until vegetables are cooked but still slightly crunchy. Set aside.

Finish eggs & avocado

  1. Cut avocado in half. Dice it and put into bowl. Add 1 tsp olive oil, along with salt and pepper to taste.
  2. Bring 4 cups water to boil in a pot. Add a pinch of salt and 1/2 tsp white vinegar (optional- helps keep the egg together). While water is coming to a boil, toast the bread in oven at 350 degrees for 5 minutes, or until slightly crunchy.
  3. To poach eggs: crack 1 egg at a time into a small bowl and then slowly pour into water (or directly into boiling water) . Cook for 3 1/2 – 4 minutes, according to preference (3 1/2 will render eggs runnier).
  4. Slice toasted bread (if using 8-in roll, cut lengthwise and then widthwise). Place warm bruschetta topping on one slice of bread, top with shaved cheese. Place two eggs on the other slice of bread, top with tabbouleh. Place avocado on the side. Drizzle all with Ciccio’s Olives.
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