NewsTomato Recipes

British Tomato Brunch with Poached Egg and Parsley

By May 2, 2018 No Comments

Serves: 2

Prepare: 5 minutes

Cook: 10 minutes

  • 20g butter
  • 2tbsp olive oil
  • 1 large onion, thinly sliced
  • 2tsp paprika, plus extra for sprinkling
  • 6 British large vine tomatoes, thickly sliced
  • 2 eggs
  • Salt and freshly ground pepper
  • 4 slices of sourdough bread
  • Chopped fresh thyme or parsley, to garnish
  1. Heat half the butter with the olive oil in a frying pan. Gently fry the onion for 5-6 minutes, until very soft.
  2. Add the paprika and tomatoes to the frying pan and continue to gently cook for 3-4 minutes. Season with salt and pepper.
  3. Meanwhile, poach the eggs in simmering water for 3-4 minutes, or until done to your liking.
  4. Toast the bread and spread with the remaining butter. Top with the tomato and onion mixture, then the poached eggs.
  5. Serve sprinkled with thyme or parsley and a pinch of paprika.