How To Make Poached Eggs with Broccoli, Tomatoes & Wholemeal Flatbread
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 large eggs
- 1 head of broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 4 wholemeal flatbreads
- Salt and black pepper, to taste
Instructions
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Fill a large pot with water and bring it to a boil. Add a pinch of salt.
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Reduce the heat to a gentle simmer. Crack an egg into a small bowl, then carefully slide the egg into the simmering water. Repeat with the remaining eggs.
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Poach the eggs for about 3-4 minutes or until the whites are cooked but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
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While poaching the eggs, preheat the oven to 400°F (200°C). Place the broccoli florets and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
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Roast the vegetables in the preheated oven for about 10-12 minutes or until they are tender and slightly charred.
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In the meantime, toast the wholemeal flatbreads until warm and slightly crisp.
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To serve, divide the roasted broccoli and cherry tomatoes among the flatbreads. Top each with 2 poached eggs. Season with salt and pepper, if desired.
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Serve the poached eggs with broccoli, tomatoes & wholemeal flatbread immediately while warm.
Nutrition
- Calories : 320kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 372mg
- Sodium : 420mg
- Total Carbohydrates : 32g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 20g
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