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