 What do I need?
4 ripe vine tomatoes, halved
4 large Portabello mushrooms, halved horizontally
1 tbsp vinegar
4 large eggs
75g fresh baby spinach, rinsed
1 tbsp olive oil
4-8 slices of Irish soda bread, toasted
How long will it take?
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
What do I do?
Preheat the oven to 200°C or gas mark 6. Lightly grease a large baking sheet then place the
tomato halves on the tray with the halved mushrooms. Season well and bake for 13 minutes.
Meanwhile, for the eggs, bring a medium pan of water to the simmer and add the vinegar. Crack the eggs and gently drop them into the water. Cook for 5-6 minutes until softly poached and transfer to a warmed plate with a slotted spoon.
Arrange the spinach onto the mushrooms, drizzle the tomatoes and spinach with the oil and cook for a further 2 minutes until the spinach has wilted.
Squash 1 tomato half into each slice of toasted bread. Then sandwich the mushroom and spinach together and place on top of the tomato toast. Top with the softly poached eggs and serve with an extra roast tomato. Season and serve immediately.
Aga and Rayburn method
Roast the tomatoes in the Aga’s roasting oven or a hot main oven for the Rayburn. Poach the eggs on the hotplate. |
