Mother’s Day is coming up on March 27th, so here’s a simple breakfast recipe from Adam Gray that the kids can help make. This twist on a breakfast classic is easy to prepare, using sweet, roasted tomatoes, crunchy muffin croutons and a scattering of peppery rocket as the perfect additions to this smoked salmon and poached eggs recipe.
Ingredients
- 200g of cherry tomatoes on the vine
- 4 eggs
- 2 English muffins, cut into rough 1cm cubes
- 240g of smoked salmon
- 50g of rocket, washed
- 80ml of rapeseed oil
- 1 pinch of black pepper
- 1 tbsp of white wine vinegar
See also: Mother’s Day Burnt Cheesecake with Spiced Mandarins
Method
- Preheat the oven to 180°C/gas mark 4
- Place the tomatoes and the diced muffins on a shallow baking tray.
- Pour over 60ml of rapeseed oil and add a pinch of black pepper
- Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside
- To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar
- Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell
- Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface
- Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water
- Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket.
- Drizzle the remaining rapeseed oil over each plate and serve
See also: Make Your Own Gnocchi At Home with Big Mamma
