Roast Tomato Rubbed Toast
Over a year ago
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Ingredients
- 4 ripe vine tomatoes, halved
- 4 large Portobello mushrooms
- 1 tbsp vinegar
- 4 large eggs
- 75g fresh baby spinach, rinsed
- 1 tbsp rapeseed oil
- 4-8 slices Irish soda bread, toasted or thick cut granary bread
Accompaniment
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Description
Sweet juicy roast tomatoes squashed into warm toast to soak up all the flavour ensures this is one breakfast dish that is sure to impress!
Method
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1
Preheat the oven to 200C or gas mark 6. Lightly grease a large baking sheet then place the tomato halves on the tray with the halved mushrooms. Season well and bake for 13 minutes.
Meanwhile, for the eggs, bring a medium pan of water to simmer and add the vinegar. Crack the eggs and gently drop them into the water. Cook for 5-6 minutes until softly poached and transfer to a warmed plate with a slotted spoon.
Arrange the spinach onto the mushrooms, drizzle the tomatoes and spinach with the oil and cook for a further 2 minutes until the spinach has wilted.
Squash 1 tomato half into each slice of toasted bread. Then sandwich the mushroom and spinach together and place on top of the tomato toast. Top with the softly poached eggs and serve with an extra roast tomato.
Season and serve straight away.
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