Poached Egg with Thecha Toast
Runny poached eggs served over crisp toast spread with a punchy green thecha. It is a simple breakfast that balances creamy yolk, smoky heat, garlic, and fresh coriander in every bite.
For 4 servings
- prep · ~5 min
Prep the thecha ingredients.
1.Trim the green chilies and roughly chop them.2.Peel the garlic cloves.3.Keep the cilantro, lemon juice, peanuts, and salt ready.TIPUse fewer chilies if you want a gentler heat; the garlic keeps the flavor bold even with less spice. - mix · ~3 min
Make the thecha.
Crush the green chilies, garlic, peanuts, cilantro, lemon juice, and salt with a mortar and pestle or pulse briefly in a small grinder. Keep it coarse, not smooth, for the best texture.
- saute · ~4 min
Toast the bread.
1.Heat olive oil in a pan over medium heat.2.Add the bread slices and toast until crisp and golden on both sides, about 2 to 3 minutes total.3.Take the toast out and spread thecha over each slice.TIPToast on medium heat so the bread turns crisp without getting too dark before the center dries out. - boil · ~3 min
Heat the poaching water.
Pour the water into a wide saucepan and bring it to a gentle simmer. Add the vinegar and keep the water just below a rolling boil.
TIPA gentle simmer helps the egg whites wrap neatly around the yolks. - boil · ~12 min
Poach the eggs.
1.Crack 1 egg into a small bowl.2.Stir the simmering water to make a gentle whirlpool, then slide the egg into the center.3.Cook for 3 minutes until the white is set and the yolk stays soft.4.Lift the egg out with a slotted spoon and repeat with the remaining eggs.TIPFresh eggs hold their shape best and give you a neater poached egg. - assemble · ~1 min
Assemble the toast.
Place 1 poached egg on each thecha toast. Sprinkle a pinch of black pepper over the eggs.
- serve
Serve right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the thecha coarse so the peanuts stay nutty and the spread does not make the toast soggy.
- 2Toast the bread until deeply golden at the edges; it needs extra crunch to hold the runny yolk.
- 3Crack each egg into a small bowl first so you can slide it gently into the simmering water.
- 4Do not let the poaching water boil hard, or the whites will fray and turn wispy.
- 5Drain each poached egg briefly on a spoon or paper towel so excess water does not dilute thecha.
- 6Make thecha up to a day ahead and chill it, but spread it on toast only just before serving.
- 7If your chilies are very hot, remove some seeds before crushing so the garlic and peanut flavor still comes through.
Adapt it for your goals.
Extra-spicy
Use all the chilies with seeds and add a little more black pepper on top for a fiercer, more traditional heat.
jain styleJain-style
Skip the garlic and increase peanuts and cilantro for a milder, herbier thecha that still has texture and punch.
butter toastButter-toast
Toast the bread in butter instead of olive oil for a richer breakfast with more classic egg-and-toast flavor.
open sandwich brunchOpen-sandwich brunch
Top each toast with sliced avocado or cucumber before the egg for a more filling plated brunch version.
Why this is on our healthy list.
Protein from Eggs and Peanuts
The eggs and peanuts add satisfying protein, which helps make this toast more filling than plain bread alone.
Herbs and Chili Add Freshness
Cilantro, green chili, and lemon juice bring bright flavor with very little heaviness, so the dish tastes bold without relying on rich sauces.
Balanced Rich and Sharp Flavors
The soft yolk provides richness while thecha adds acidity, garlic, and heat, creating a balanced breakfast that feels satisfying in small portions.
Frequently asked questions
Yes. Pulse it briefly in a small grinder, but stop before it turns smooth; this recipe tastes best with a coarse, textured thecha.
