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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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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,084kJ/ 498kcals

Fat

23g

Saturated Fat

8.8g

Carbohydrates

46g

Sugars

9.7g

Fibre

6.6g

Protein

23g

Salt

2.2g

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