- 1 T oilive oil
- 200 g organic baby plum tomatoes
- 8 medium eggs
- 4 slices sourdough bread, toasted
- 4 T heaped fine sprouts, such as alfalfa or onion sprouts
In a frying pan, heat the olive oil to medium hot and sauté the tomatoes for 5 minutes.
Poach the eggs in acidulated boiling water (add some vinegar to your water to achieve this).
Place a slice of toast on each of four plates and top with a pair of poached eggs.
Divide the tomatoes and sprouts between the plates and serve immediately.