British tomato toast with poached egg and parsley

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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

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
0.7 oz butter
2 tbsp olive oil
1 large onion, thinly sliced

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
0.7 oz 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

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