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




Plum tomato bruschetta

Poached eggs


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
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
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
Once the whites are set, remove with a slotted spoon and place the poached eggs onto paper towels
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

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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