Meals and Courses

  • 4 strips of cherry tomatoes on the vine, about 6 tomatoes on each
  • 2 tablespoons balsamic syrup or glaze
  • 1 small bunch of basil, leaves removed
  • 1 tablespoon distilled vinegar
  • 4 large eggs
  • 4 thick slices of wholemeal bread
  • reduced-fat butter, to spread (optional)
  • 100 g (3½ oz) baby leaf spinach
  • salt and pepper

Lay the cherry tomato vines in an ovenproof dish, drizzle with the balsamic syrup or glaze, scatter with the basil leaves and season with salt and pepper. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes or until the tomatoes begin to collapse.

Meanwhile, bring a large saucepan of water to a gentle simmer, add the vinegar and stir with a large spoon to create a swirl. Carefully break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Toast the wholemeal bread and butter lightly, if liked.

Heap the spinach on to serving plates and top each plate with a poached egg. Arrange the vine tomatoes on the plates, drizzled with any cooking juices. Serve immediately with the wholemeal toast, cut into fingers.

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