Plum tomato bruschetta with poached eggs
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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
Metric
Imperial
Plum tomato bruschetta
- 8 plum tomatoes, large, diced
- 2 garlic cloves, crushed
- 1/4 bunch of thyme, leaves picked
- 1 tsp sugar
- 1/2 tsp salt
- 4 slices of sourdough bread
- 1/2 bunch of basil, chopped
- 1 pinch of black pepper
- 2 pinches of flaky sea salt
- 4 tbsp of olive oil
Poached eggs
- 4 large eggs
- 1 tsp vinegar
SAVE RECIPE
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
- 8 plum tomatoes, large, diced
- 1/4 bunch of thyme, leaves picked
- 1 tsp sugar
- 1/2 tsp salt
- 2 garlic cloves, crushed
- 4 slices of sourdough bread
- 1 pinch of flaky sea salt
- 4 tbsp of olive oil
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 large eggs
- 1 tsp vinegar
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
- 1 pinch of black pepper
- 1/2 bunch of basil, chopped
- 1 pinch of flaky sea salt
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