Mixed Tomato and Poached Eggs on Sourdough

I have made this quite a few times for friends for Saturday breakfast this autumn. The grocer near my house is quite remarkable and about a month ago, I made this with about six varieties of tomato! There’s also a good baker near me where I buy sourdough rye bread, but any toast is OK really. Possibly with the exception of extremely dense German bread.


the ripest tomatoes you can get in as many types as you can find, cut to similar-ish sizes (as many as you want to eat)

selection of fresh herbs eg chives, parsley, basil


olive oil

dash of balsamic

salt and pepper

chilli flakes (optional)


How I made it:

Put all of your tomato chunks in a large frying pan with a few glugs of olive oil on a low heat.

Very gently cook for 5/10 minutes.

Chop up and stir in herbs (and optional chilli flakes)

Add dash of balsamic.

Season – the less ripe the tomatoes, the more salt you will need.

Poach your eggs in gently simmering water. There are many methods. I just crack the egg into the water gently, and using a spoon if it disperses draw the egg together in the pan. Leave on a very low heat for around 2 minutes.

On the toasted, buttered sourdough pile the tomatoes, with the poached eggs on top.

Eaten with:

Strong black coffee


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