Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice
Prep:5 mins
Serves 2
100g thin-stemmed broccoli, trimmed and halved200g cherry tomatoes on the vine4 medium free-range eggs (fridge cold)2 wholemeal flatbreads (see Goes well with for recipe)2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)1 tsp olive oilgood pinch of chilli flakes
STEP 1Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.STEP 2Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 – 3 mins or until the whites are set and the yolks are runny.STEP 3Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.
