Poached Eggs on a bed of sautéed spinach, whole wheat seeded toast with sun-dried tomato paste and fresh mozarella, grilled cherry vine tomatoes and fresh basil on the side.
*Tip – Best way to poach an egg. Fill up a saucepan 3/4 with water. Once water is boiling add 2 tbsp of apple cider vinegar/lemon juice, then reduce heat to a simmer. Crack fresh eggs in a very small bowl, which will make it easier to drop the egg into the water. Use a spoon and stir the water to create a whirlpool. Drop the egg in and cook for around 4-5 minutes for a cooked egg white and runny yolk.
2 Slices of Wholemeal Toast
Handful of Cherry Vine Tomatoes Split
3 tsp EVOO
30g Fresh Mozarella
10g Sun-dried Tomato, make into paste
2 Handfuls of Spinach, Sautéed
Salt & Pepper to taste
Handful of Fresh Basil, chopped
2 tbsp of apple cider vinegar/Lemon juice (for poaching eggs)
- Place your halved tomatoes on a baking tray, drizzle with olive oil and grill until slightly soft and juicy.
- 3/4 fill the saucepan with water and boil. Add apple cider vinegar/lemon juice, then break in eggs and poach for 4-5 minutes.
- Spread warm toast with sun-dried tomato paste, top with spinach and poached eggs. Place grilled tomatoes around the side with mozzarella and basil. Finish with sprinkle of salt, pepper.
Hope you enjoy this quick, easy & healthy recipe!
Sincerely Sophs x