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Roasted courgette & poached egg on toast
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600g Essential Courgettes, trimmed and cut into 2cm dice
2 garlic cloves, crushed
2 tbsp olive oil
1 tbsp lemon juice
6 basil leaves, shredded
2 medium British Blacktail Free Range Eggs
2 slices wholemeal or sourdough bread
Sriracha chilli sauce, to serve (optional)
1. Preheat the oven to 220°C, gas mark 7. In a bowl, toss the courgettes with the garlic and oil. Season and spread out on a large parchment-lined baking tray. Roast for 30 minutes, stirring halfway, until golden. Sprinkle with the lemon juice and crush gently with the back of a fork. Stir through the basil.
2. Meanwhile, to poach the eggs, set a large saucepan of water over a medium-low heat. Once it’s steaming (but not bubbling), crack in the eggs and leave for 3-4 minutes, until the whites are set. Lift out with a slotted spoon and drain.
3. Toast the sourdough and spoon over the courgette mixture. Sit a poached egg on top of each slice, season and finish with a little chilli sauce, if using.
Cook's tip: Roasting diced courgette is a great way to use up an abundance of the summer vegetable. Make an extra batch and store in the fridge for enjoying on toast instead of avocado, or for tossing through pasta.
Typical values per serving:
Low in saturated fat, source of fibre, 1 of your 5 a day, vegetarian
This recipe was first published in June 2020.