Poached eggs with broccoli, tomatoes & wholemeal flatbread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g thin-stemmed broccolitrimmed and halved
- 200g cherry tomatoeson 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
Nutrition: per serving
- kcal383
- fat17g
- saturates4.4g
- carbs31g
- sugars4g
- fibre9g
- protein22ghigh
- salt0.4g
Method
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.
