healthy breakfast poached eggs with ham and herb tomatoes

Poached Eggs with Ham and Herb Tomatoes

poached egg

This lovely mixture is the healthy assortment of a reasonably traditional, oily full English breakfast.

Preparation Length: 5 minutes

Cooking Time: 10 minutes

Serves: 4

  • 2 tablespoons of sliced basil
  • 4 slices of ham
  • Salt and pepper
  • 4 large eggs
  • Toast or toasted muffins, to serve
  • 4 developed tomatoes, halved
  • 1 tablespoon of vinegar
  • 4 tablespoons of vegetable oil

Throw in the tomatoes cut-side up on a grill pan. Cluster the basil with 2 tablespoons of the oil and drizzle over the cut up tomatoes. Add copious amounts of pepper and salt. Cook below a medium flame for approximately six to seven minutes (up until soft).

In the intervening time, heat the rest of the oil in a frying pan and fry up the ham up until it is crunchy. Drain on kitchen paper.

To poach the eggs, take a large saucepan of water to the boil, mix in the vinegar, and then mix the water rapidly in a spherical motion to make a vortex. Crack an egg into the central aspect of the pan and cook for three minutes. Serve up on buttered toasted muffins or toast with a slice of ham and a pair of grilled tomatoes. Prepare and parcel out the left over three eggs in the same style.

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