Poached eggs with broccoli, tomatoes & wholemeal flatbread

Name: Poached eggs with broccoli, tomatoes & wholemeal flatbread
Total time: 11 min
Ingredients: 100g thin-stemmed broccoli , trimmed and halved; 200g cherry tomatoes on the vine; 4 medium free-range eggs (fridge cold); 2 wholemeal flatbreads (see Goes well with for recipe); 2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed); 1 tsp olive oil; good pinch of chilli flakes

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Total: 11 minutes

Servings: 2

Author : Justine Pattison

fibre folate

Poached eggs with broccoli, tomatoes & wholemeal flatbread

Ingredients

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100 grams thin-stemmed broccoli, trimmed and halved200 grams cherry tomatoes on the vine4 medium free-range eggs (fridge cold)2 wholemeal flatbreads (see Goes well with for recipe)2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)1 tsp olive oilgood pinch of chilli flakes

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Instructions

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Step 1

Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.

Step 2

Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.

Step 3

Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.