Ingredients

Method

• 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

Method

Ingredients

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.