breakfast
Poached Egg Breakfast Stack
This simple and healthy recipe from Rachel Scoular, dietician and nutritionist, might become your favourite breakfast. Start the day right with a delicious combination of poached egg and balsamic roasted tomatoes on toast.
Servings:
2
Total Time:
30m
Prep Time:
15m
Cooking Time:
15m
Ingredients
- 4 teaspoons extra virgin olive oil
- 2 clove garlic, sliced
- 4 spring onions, sliced
- 2 cups cherry tomatoes, halved
- 2 teaspoons balsamic vinegar
- 2 handful spinach
- 3 tablespoons vinegar
- 4 eggs
- Crunchy bread, to serve
READY TO COOK!
This recipe was made using our Mayflower ceramic non-stick saucepan and ceramic non-stick frying pans
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Preparation Instructions
- Heat the oil in the large ceramic non-stick frying pan over moderate heat. Add garlic, spring onion and tomatoes. Toss well. Add balsamic and spinach. Toss to coat and season well.
- Meanwhile, bring 1L of cold water to the boil in the ceramic non-stick saucepan. Add vinegar and once boiling, reduce heat to low. Gently swirl the water and then crack in the eggs. Cook for 2-3 minutes for a runny yolk or 3-4 for a firm yolk. Test with your finger for firmness.
- Pop some crunchy toast on a serving plate, top with the tomato mix and eggs. Enjoy!
