Poached Egg’s with Roasted Tomatoes and Basil

The nice thing about this easy breakfast or brunch recipe is you can use up any over-ripe tomatoes, I also added some mini peppers and mushrooms to the mix.

Ingredients - serves 2

2 eggs per person

1.5 cups of cherry tomatoes halved

1 clove garlic squashed

2-3  mini peppers sliced

1 cup mushrooms sliced

A couple of tablespoons plus extra for drizzling of EVOO

2 slices of chunky fresh bread

Fresh basil leaves

Few shaves of parmiggano reggiano

Table of capers - optional

Salt and Pepper

Start by placing the tomatoes, peppers and mushrooms on a small tray, drizzle with olive oil, pinch of salt and pepper, 1 clove crushed garlic.  Pop into a preheated oven for 20 - 25 minutes @350f / 180c

Toast your bread, I used a frying pan, added butter and toasted each side until golden brown.

Heat a large but shallow pan of water, add 2 tsp of white vinegar.

When the veggies are soft and roasted, take out and add a spoon full on top of the toast.

When you’re nearly ready to serve slowly crack your eggs in to the pan and leave to cook for 2.5 minutes for a runny yolk, 3-4 minutes for a firm yolk. Using a slotted spoon take out. Or cook your eggs using a poached egg pan, or cook them however you like.

Serves the eggs straight away on top of the roasted tomatoes, add a few shaves of the cheese on top and basil, capers if you want.  Add a little drizzle of EVOO, salt and pepper and eat straight away.