Roast Tomato Rubbed Toast

Roast Tomato Rubbed Toast – This is a lovely change to the normal breakfast. The addition is mushroom and spinach add an entirely new twist and new textures. As the name implies, tomato is rubbed on to the toast. It is amazing  what a difference to the flavour of the toast. It make it soft yet still crunchy but has a deep concentrated tomato flavour. I normally serve this with pipping hot Mexican Coffee for the adults and a Rio Breakfast Shake for the children. This combination of brunch and drink works every time.  However, this is just one of the many breakfast and brunch recipes on this site to try.

Roast Tomato Rubbed Toast

Such a simple idea but what a dish. The flavours are amazing.

4.87 from 43 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Breakfast, Brunch

Cuisine: British

Keyword: Eggs, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 209kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 4 ripe vine tomatoes halved
• 4 large portobello mushrooms halved
• 1 tbsp vinegar
• 4 large eggs
• 75 g baby spinach rinsed
• 1 tbsp rapeseed oil
• 4-8 slices Irish soda bread toasted

Instructions

• 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.
  4 ripe vine tomatoes, 4 large portobello mushrooms
• 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.
  4 large eggs, 1 tbsp vinegar
• 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.
  75 g baby spinach, 1 tbsp rapeseed oil
• Squash 1 tomato half into each slice of toasted bread.
  4-8 slices Irish soda 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.

Nutrition

Calories: 209kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 212mg | Sodium: 245mg | Potassium: 171mg | Fiber: 0.4g | Sugar: 5g