Plum tomato bruschetta with poached eggs

Marcus Wareing

Starter
easy
4
30 minutes

PT30M

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

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

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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

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

4 large eggs
1 tsp vinegar

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