Poached Eggs with English Muffins

Organisation: 4 Ingredients Diabetes

Serves: 4

Type of recipe: breakfast, vegetarian

Recipe

Start your day with a delicious, savory breakfast of perfectly poached eggs atop wholemeal English muffins, smothered in roasted cherry tomatoes and button mushrooms! The sweet burst of tomatoes and earthy mushrooms are the ideal match for a soft, runny yolk, making each bite irresistible. Quick, easy, and packed with flavor—this dish is the perfect way to fuel your morning!

Ingredients

1 punnet (250g) cherry tomatoes
12 button mushrooms, sliced
4 eggs
4 wholemeal English muffins, sliced

Method

1. Preheat the oven to 180°C.
2. Combine tomatoes and mushrooms in a pan, season with cracked pepper and dry roast for about 15 minutes, or until the tomatoes have burst open and softened.
3. Meanwhile, fill a deep saucepan halfway with water and bring to a rapid boil. Crack an egg into the water and with a spoon whirlpool the water around the egg to create an even oval shape. Cook until the whites become firm and the yolk is still soft to the touch, 2 to 3 minutes.
4. Meanwhile, toast the muffins until lightly golden, then place on a plate.
5. Lift each egg from the water with a slotted spoon, allowing any excess water to drain back into the pan. Top the muffins with the roasted vegetables and poached egg, season with cracked pepper to serve