Name: Poached eggs with broccoli, tomatoes & wholemeal flatbread
Total time: 11 min
Yield: 2
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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Poached eggs with broccoli, tomatoes & wholemeal flatbread

Poached eggs with broccoli, tomatoes & wholemeal flatbread

Justine Pattison

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Serves 2

Easy

Prep: 5 mins

Cook: 6 mins

A star rating of 4.3 out of 5.21 ratingsRate

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Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal383
fat17g
saturates4.4g
carbs31g
sugars4g
fibre9g
protein22g

high
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.

Recipe from Good Food magazine, December 2015

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A star rating of 4.3 out of 5.21 ratings

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