Poached eggs with roasted tomatoes, bacon and sorrel
Fantastic heirloom tomatoes make this dish special. Source the best-quality bacon you can find as you'll taste the difference. I have used sorrel from my garden for its refreshing lemon flavour but basil or parsley are also delicious.
Ingredients
400g medley mix heirloom tomatoes
1 tbsp olive oil
Salt and pepper
8 slices middle bacon
8 slices bread
4 poached eggs (see recipe tip)
Shredded sorrel leaves to garnish (optional)
How to poach an egg Sometimes, the simplest things seem the most difficult. Use fresh eggs for the best results. You will need a deep saucepan with a lid.
4 large eggs
3 tbsp white-wine vinegar
Method
Preheat oven to 180C. Place tomatoes in a baking dish, drizzle with oil and season with salt and pepper.
Bake for 20 minutes, until the skins start to split. Meanwhile, cook bacon in a non-stick pan.
Toast bread until golden. Remove tomatoes from oven and place on plates with the toast and bacon.
Place a poached egg on top of the toast and garnish with some fresh sorrel.
Season with salt and pepper and serve immediately.
How to poach an egg
Half fill a wide-based saucepan, at least 10 centimetres deep, with water to a five-centimetre depth. Add vinegar and bring just to the boil. The water should be moving slightly, not boiling too hard. Break the eggs into individual small bowls. Turn off the heat and tip the eggs gently into the pan. Place the lid on and leave for three minutes. Remove lid and use a slotted spoon to gently remove the eggs. Trim the edges to make a neat shape. Serve immediately.
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