POACHED EGGS WITH BROCCOLI, TOMATOES & WHOLEMEAL FLATBREAD
Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice
Provided by Justine Pattison
Categories Breakfast, Brunch, Supper
Time 11m
Number Of Ingredients 7
Steps:
- Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.
- Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.
- Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.
Nutrition Facts : Calories 383 calories, Fat 17 grams fat, SaturatedFat 4.4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium
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