I could happily eat this everyday. There use to be a Jones The Grocer cafe over at Indooroopilly and I would drive over just to eat this. Oh and have a coffee on organic milk. It made for the perfect breakfast or lunch. Jones The Grocer sadly has gone so I now make it at home.
Firstly I will half a tomato and roast it for half an hour. I will throw some halved slices of Turkish bread in the oven with the tomatoes for the last 5 minutes to toast. Then I get on with poaching the egg and tossing a few rocket leaves in lemon juice and olive oil. It isn’t complicated but the sweetness of the tomato, the pepperiness of the rocket, the silkiness of the poached egg and the crunch and saltiness of the buttered, toasted Turkish bread makes this one of my all time favourite meals. Better still if served with a coffee.
Taking 4 kids out to cafes can sometimes be too stressful and not worth it. So taking the time to make a really good weekend breakfast at home can be much more appealing especially if I set up the breakfast table on the veranda or the backyard. Joel will run up to the local cafe and get a takeaway coffee to have with breakfast and it is win win for everyone.
poached egg with roasted tomatoes
(this is for two people)
4 fresh eggs
2 tablespoons white wine vinegar
pinch of salt
2 ripe tomatoes, halved
extra virgin olive oil
sea salt and freshly ground black pepper
handful of rocket leaves
squeeze of lemon juice
Preheat oven to 200 degrees C.
Place halved tomatoes, cut side facing up, on a baking tray. Drizzle with a little olive oil and sprinkle with sea salt and grind some black pepper over. Roast for 30 minutes.
Cut slices of the Turkish bread in half horizontally. During the last 5 minutes of the tomatoes roasting pop the bread on the top shelf of the oven. Leave to toast until golden brown in the oven. Then spread them generously with salted butter.
Bring a big saucepan of water to the boil. Add the white wine vinegar and a good pinch of salt and turn the heat down to medium/low to a gentle simmer.
Crack one egg at a time into a bowl. If the egg is intact then gently slide into the simmering water. Leave for 30 seconds before adding an additional egg. The eggs will take 3 -4 minutes to cook. Gently lift the cooked eggs out with a slotted spoon. Drain on a paper towel before serving.
Lightly dress the rocket leaves with a little squeeze of lemon juice and drizzle of olive oil. Toss and place on the serving plates along with the roasted tomatoes, toast and eggs. Season with some sea salt and freshly ground black pepper.