Roast Tomato Rubbed Toast

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

Prep Time 5

Cook Time 15

Total Time 20

Servings people

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.