Poached Eggs with Roasted Balsamic Tomatoes on Toast

Wow, the last few weeks have been crazy, and I can only see time disappearing faster and faster before our big day at the end of August. You will probably get bored of my apologising for lack of posting, but I really have been having huge withdraw symptoms from not having time to blog. I do however always find time to eat so have a wonderful back-log of delicious recipes to share with you, so just watch this space. We have been up in Nottingham this weekend and so I did get to take advantage of the horrendous traffic build-up around the British Grand Prix to type up some recipes in the car (until my battery then kindly conked out)!

So here is a lovely light and summery breakfast recipe for you that is a delicious treat if you are looking for something a bit out of the ordinary. I have also spent years trying to perfect the poached egg and think I have finally cracked it (no pun intended). So even if you don’t fancy this for breakfast but love a good poached egg then follow the instruction below and use it to top a salad, with some steak or even to dress a lovely fresh piece of fish.

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Per Person

–          2 large free range eggs

–          1 tbsp  white wine vinegar

–          Handful cherry tomatoes – halved

–          Pinch sugar

–          Drizzle balsamic vinegar

–          Drizzle olive oil

–          Salt and black pepper

–          2 slices toast

–          Butter

Pre-heat the oven to 220’C

Place the tomatoes in an oven proof dish and toss with the balsamic, olive oil, sugar and a twist of salt

Roast in the oven while you cook your eggs.

Heat a deep saucepan ¾ full with water until simmering

Add the white wine vinegar

Crack your eggs each into a small shallow bowl

With a slotted spoon swirl the water to make a whirl pool and the carefully lower the eggs one at a time into the water.

Set a timer for 3 minutes for a soft egg or 4 for a slightly harder egg

While the eggs are cooking, toast and butter your bread.

Top your toast with the eggs and a good twist of salt and pepper

Remove the tomatoes from the oven and add them to your plate – now eat up and enjoy!

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13 thoughts on “Poached Eggs with Roasted Balsamic Tomatoes on Toast

  1. Pingback: Crushed Tuna and Leek Potato Cakes Topped with a Runny Poached Egg | Homemade With Mess

  2. Pingback: Salmon, Samphire and Asparagus Salad; Topped with a Poached Egg and a Chilli and Herb Dressing | Homemade With Mess

  3. Pingback: Sweet Potato, Roasted Peppers and Feta Cheese Salad, Topped with a Gooey Poached Egg | Homemade With Mess

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