The BBC Good Food logo
Poached eggs with broccoli, tomatoes & wholemeal flatbread

Poached eggs with broccoli, tomatoes & wholemeal flatbread

By
Rating: 5 out of 5.12 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal383
fat17g
saturates4.4g
carbs31g
sugars4g
fibre9g
high inprotein22g
salt0.4g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content