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Breakfast in bed

Breakfast in bed

Breakfast in bed

PT45M

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1
Preheat the oven to 180°C/gas mark 4
2
Place the tomatoes and the diced muffins on a shallow baking tray. Pour over 60ml of rapeseed oil and add a pinch of black pepper
  • 1 pinch of black pepper
  • 200g of cherry tomatoes on the vine
  • 2 English muffins, cut into rough 1cm cubes
  • 60ml of rapeseed oil
3
Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside
4
To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar
  • 1 tbsp of white wine vinegar
5
Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell
  • 4 eggs
6
Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface
7
Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water
8
Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket. Drizzle the remaining rapeseed oil over each plate and serve
  • 240g of smoked salmon
  • 50g of rocket, washed
  • 20ml of rapeseed oil

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Breakfast in bed

 
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