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Roasted courgettes & poached eggs on toast
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500g courgettes, trimmed and cut into 2cm cubes
2 cloves garlic, crushed
2 tbsp olive oil
1 tbsp lemon juice
6 basil leaves, shredded
2 British Blacktail Medium Free Range Eggs
2 slices Waitrose 1 Wheat & Rye Sourdough Bread
Sriracha chilli sauce, to serve (optional)
1. Preheat the oven to 220°C, gas mark 7. 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. Once golden, sprinkle with the lemon juice and crush very lightly with the back of a fork. Stir through the basil.
2. To poach the eggs, fill a large saucepan with boiling water and set over a low heat (it should be 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 pat dry on kitchen paper.
3. Toast the sourdough and pile up with the courgette. Sit a poached egg on top, grind over a little black pepper and sea salt flakes and finish with a little chilli sauce, if liked.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in September 2019.