Breakfast Muffins with Poached Eggs

EGGS_MAIN_P1210548.JPGMakes 4, prep time 10 munites, cooking time 10 minutes

2 English muffins
1 litre of water
2 tbsp of white vinegar
4 free-range eggs
4 large tomatoes cored and diced
2 tbsp of  fresh pesto

Balsamic gel
Chopped spring onion

In a bowl mix the tomato with the pesto an set to one side. Add the water and vinegar to a shallow pan and bring to the boil. Turn the heat down to a gentle simmer. One at a time crack the eggs into a small glass then slowly pour into the water. Simmer for 2-3 minutes then turn off the heat and leave to stand. Toast the muffins on a griddle pan, arrange the muffins on a serving board. Add the tomato and eggs, drizzle with balsamic gel and top with chopped spring onion and serve.

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