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Poached eggs with broccoli, tomatoes & wholemeal flatbread

Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice

  • Prep: 5 mins
    Cook: 6 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 383
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 4
  • Protein 22
  • Fat 17
  • Fibre 9
  • Salt 0.4

Nutrition per serving

  • Calories 383
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 4
  • Protein 22
  • Fat 17
  • Fibre 9
  • Salt 0.4

Ingredients

  • 100g thin-stemmed broccoli, trimmed and halved
  • 200g cherry tomatoes on the vine
  • 4 medium free-range eggs (fridge cold)
  • 2 wholemeal flatbreads (see Goes well with for recipe)
  • 2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
  • 1 tsp cold-pressed rapeseed oil
  • good pinch of chilli flakes

Method

  1. Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.

  2. Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.

  3. Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.

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