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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
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.