Roast tomato-rubbed toast

Perfect for a weekend brunch – the warm toast soaks up the flavour of the sweet tomatoes

Ingredients (Serves 4)

  • 4 ripe vine tomatoes, halved
  • 4 large portobello mushrooms, wiped and halved horizontally
  • Salt and freshly ground black pepper
  • 1 tbsp vinegar
  • 4 large eggs
  • 75g/3oz ready-prepared baby spinach
  • 1 tbsp olive oil
  • 4-8 slices Irish Soda bread, toasted
  • Salt and freshly ground black pepper

Preheat the oven to 200°C, 400°F, Gas 6.

Place the halved tomatoes and mushrooms on a lightly greased baking sheet. Season well and bake in the oven for 13 minutes.

While the vegetables are baking, bring a medium-sized pan of water to simmering point and add the vinegar.

Crack the eggs into a cup and carefully slide them into the simmering water.

Cook the eggs for 5-6 minutes until softly poached, then transfer them to a warmed plate using a slotted spoon.

Arrange the spinach over the mushrooms, drizzle the tomatoes and spinach-topped mushrooms with olive oil and bake for 2 more minutes until the spinach has wilted.

Squash a tomato half into each slice of toasted bread, then top with mushroom and spinach.

Place a softly poached egg onto each round, season to taste and serve immediately with an extra roast tomato.