Waitrose and Partners
Poached eggs on toast with tomato & jalapeño salsa

Poached eggs on toast with tomato & jalapeño salsa

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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  • 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


  1. 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.

  2. 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.

  3. Meanwhile, grill the bacon for 8-10 minutes, turning once, until crisp and golden. Poach the eggs to your liking and toast the bread.

  4. 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.


Typical values per serving when made using specific products in recipe


2,084kJ/ 498kcals



Saturated Fat












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