EGGS ON TOAST WITH ROASTED TOMATOES

Cooking the tomatoes enhances their nutritional goodness in this easy-to-make breakfast.

SERVES 2

Ingredients

300g (10oz) cherry tomatoes

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp torn basil

1 sprig thyme

freshly ground black pepper

4 eggs

4 slices wholegrain bread

2 handfuls of baby spinach

1 Preheat the oven to 200°C (400°F/Gas 6). Toss the tomatoes with the oil, balsamic, and herbs in a small roasting tray and season with black pepper. Roast for around 10–15 minutes until the tomatoes have softened.

2 While the tomatoes are cooking, poach the eggs and toast the bread.

3 Mix the baby spinach leaves into the hot tomatoes to wilt a little (remove the thyme), then pile onto the toast and top with the eggs and a little more black pepper.

NUTRITION PER SERVING Calories 483 Total fat 24.8g Saturated fat 5.2g Carbohydrates 43.6g Dietary fibre 8.2g Sugars 11.5g Protein 24g Salt 1.2g