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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
Poached Egg Breakfast Stack

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

  1. 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.
  2. 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.
  3. Pop some crunchy toast on a serving plate, top with the tomato mix and eggs. Enjoy!