• 400cal
  • 5min

Breakfast

Poached Egg and Broccoli Flatbread

How to Make It

Preheat the oven to 120 degrees celsius and place an ovenproof plate in there to warm it up.

Fill a saucepan ⅓ of the way with boiling water from the kettle and bring to the boil.

Add the broccoli to the pan and cook for 2 minutes. Next, add the tomatoes and cook for a further 30 seconds. Using a slotted spoon, lift the vegetables out. Place them on the ovenproof dish and leave to warm in the oven.

Bring the water down to a simmer and break the eggs into the pan one at a time. Cook for 2-3 minutes until the whites are set and eggs runny.

Divide the flatbreads between two plates and top with the broccoli and tomatoes.

Use a slotted spoon to drain the eggs from the water and place on top of the vegetables. Season with salt and pepper and top with the oil and sunflower seeds.

Ingredients

  • 100g tenderstem broccoli, trimmed
  • 200g cherry tomatoes
  • 4 eggs
  • 2 wholemeal flatbreads
  • 1 tsp olive oil
  • 2 tsp sunflower seeds
  • ¼ tsp chilli flakes

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