Poached eggs on toast with tomato & jalapeño salsa

Name: Poached eggs on toast with tomato & jalapeño salsa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 8 essential Waitrose Tomatoes; 4 jalapeño chillies, 2-3 (depending on taste) left whole, 1 deseeded and finely chopped; 2 red onion, halved; 1 tsp agave syrup; 1 clove garlic, crushed; 1 lime, cut into wedges; 230 g pack No.1 Free Range Unsmoked Streaky Bacon; 4 British Blacktail Medium Free Range Eggs; 4 slice/s Waitrose & Partners No.1 White Sourdough Bread; 25 g pack coriander, leaves picked; 150 ml Essential Soured Cream

Add a spicy twist to breakfast with a rich and tasty salsa instead of grilled tomatoes. It’s great for dunking fries, with soured cream to dip tortilla chips and to top grilled white fish, too.

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HealthySource of protein1 of your 5 a day

Serves4
CourseBrunch
Prepare15 mins
Cook35 mins
Total time50 mins

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Ingredients

8 essential Waitrose Tomatoes
4 jalapeño chillies, 2-3 (depending on taste) left whole, 1 deseeded and finely chopped
2 red onion, halved
1 tsp agave syrup
1 clove garlic, crushed
1 lime, cut into wedges
230g pack No.1 Free Range Unsmoked Streaky Bacon
4 British Blacktail Medium Free Range Eggs
4 slice/s Waitrose & Partners No.1 White Sourdough Bread
⅓ x 25g pack coriander, leaves picked
150ml Essential Soured Cream

Method

Preheat the grill to high. Line a tray with foil and lay the tomatoes, 2 or 3 whole chillies (depending on taste) and onion halves on the tray. Grill for 20-25 minutes, turning occasionally, until uniformly blistered and well cooked.
Peel and discard the tomato skins and any jalapeño skin that’s turned papery. Add to a food processor with the remaining roasted vegetables, agave, garlic and a squeeze of lime juice. Season, then blitz until smooth. It should be quite thick and spreadable – if it’s too loose, transfer to a small pan and bubble over a medium-high heat for 3-5 minutes, stirring, until thickened.
Meanwhile, grill the bacon for 8-10 minutes, turning once, until crisp and golden. Poach the eggs to your liking and toast the bread.
Spread the salsa over the pieces of toast and put on 4 plates. Dollop over a little soured cream, then top with 2½ bacon rashers, a poached egg, a scatter of coriander leaves and finely chopped jalapeño. Serve with the remaining lime wedges for squeezing over.