Roast tomato rubbed toast
Average rating:
A great start to the weekend! Sweet juicy roast tomatoes squashed into warm toast to soak up all the flavour.
-
Prep time: 5 mins
-
Cooking time: 15 mins
-
Serves: 4
Ingredients
- 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
Method
- 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.
Nutritional information per portion
- Calories 394(kcal)
- Fat 13.0g
- Saturates 2.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
