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Roast Tomato Rubbed Toast
Such a simple idea but what a dish. The flavours are amazing.
4.87
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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:
209
kcal
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Ingredients
Metric
Imperial
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:
209
kcal
|
Carbohydrates:
16
g
|
Protein:
9
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
212
mg
|
Sodium:
245
mg
|
Potassium:
171
mg
|
Fiber:
0.4
g
|
Sugar:
5
g