Plum tomato bruschetta with poached eggs

Marcus Wareing's bruschetta recipe is delightfully straightforward - the key is to source the best possible tomatoes and basil to make the flavour as dynamic as possible. Topping with a soft poached egg adds a gourmet finish to this popular starter dish.

First published in 2015
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Ingredients

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Plum tomato bruschetta

Poached eggs

Method

1
Place the tomatoes, garlic, thyme, sugar and a pinch of sea salt into a small saucepan over a moderate heat and then leave to gently simmer
2
Meanwhile, heat a large griddle pan until hot. Oil each side of the slices of bread and sprinkle with sea salt. Grill each slice until well coloured, then set aside
  • 4 slices of sourdough bread
  • 4 tbsp of olive oil
3
Add vinegar and salt to a pot of water and bring to a gentle simmer. Break the eggs into cups or ramekins, whisk the water then gently pour the eggs in, ensuring the water is still swirling
4
Once the whites are set, remove with a slotted spoon and place the poached eggs onto paper towels
5
Sprinkle the tomato mix with sea salt and pepper. Mix the chopped basil into the mix and then spoon onto the 4 toasts. Top each with a poached egg and serve immediately
First published in 2015
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Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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