British tomato toast with poached egg and parsley
This is an unbelievably quick and tasty brunch. It’s made with British tomatoes cooked with sautéed onions, seasoned with paprika for a spicy hit. Serve on toast, topped with a poached egg.
Ingredients
.- 2 tsp paprika, plus extra for serving
- 6 large British vine tomatoes, thickly sliced
- 2 eggs
- 4 slices sourdough or rustic-style bread
- 2 fresh sprigs thyme or parsley, chopped, to garnish
- 1 pinch salt and black pepper, freshly ground
- 20 g butter
- 2 tbsp olive oil
- 1 large onion, thinly sliced
Details
- Cuisine: British
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Heat half the butter with the olive oil in a frying pan. Gently sauté the onion for 5-6 minutes, until very soft.
- Add the paprika and tomatoes to the frying pan and continue to cook gently for 3-4 minutes. Season with salt and pepper. Meanwhile, poach the eggs in simmering water for 3-4 minutes, or until done to your liking.
- Toast the bread and spread with the remaining butter. Top with the tomato and onion mixture, then the poached eggs. Serve, sprinkled with thyme or parsley and a pinch of paprika.
Cook’s tip: Transform this into a light supper dish by serving on a bed of rice, quinoa or couscous instead of toast
Recipe courtesy of the British Tomato Growers' Association
You might also like:
Tomato tart with goats' cheeese
One-pan rosti with chorizo and eggs
Onion bhajis with roasted tomato chutney