Poached eggs with broc­coli, toma­toes & whole­meal flat­bread

Easy Cook - - EVERYDAY EGGS -

Serves 2 Prep 5 mins Cook 6 mins £1.25 a por­tion 383 kcals, 17g fat, 4g sat. fat, 4g sugar

100g thin-stemmed broc­coli, trimmed and halved 200g cherry toma­toes on the vine 4 medium free-range eggs (fridge cold) 2 whole­meal flat­breads (shop-bought are fine) 2 tsp mixed seeds (such as sun­flower, pump­kin, se­same and lin­seed) 1 tsp cold-pressed rape­seed oil good pinch of chilli flakes

Boil the ket­tle. Heat oven to 120C/100C fan/gas ½ and put an oven­proof plate inside to warm up. Fill a wide-based saucepan onethird 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.

Re­turn the wa­ter to a gen­tle sim­mer. Break the eggs into the pan, one at a time, and cook for 2½-3 mins or un­til the whites are set and the yolks are runny.

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.

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