Quick & Easy

Breakfast with the lot

breakfast with the lot



1.Preheat oven to 220°C/425°F. Line oven tray with baking paper.
2.Place tomato, cut-side up, on oven tray; roast about 25 minutes or until softened and browned lightly.
3.Meanwhile, place enough water in large shallow frying pan to come halfway up the side; bring to the boil. Break one egg into a cup then slide egg into pan; repeat with remaining eggs. Allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white has set over each yolk.
4.Using an egg slide, remove eggs, one at a time, from pan; place egg, still on slide, on absorbent paper lined saucer to blot up any poaching liquid.
5.Serve ham, spinach, egg and tomato with toasted grain bread, if you like.

Baby spinach is sold in containers of loose leaves rather than in bunches. The leaves are tender and sweet and are the perfect complement to the velvety texture of the egg.


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