Plum tomato bruschetta with poached eggs

servings4
30 minutes

Ingredients

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

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