Recipe: Poached eggs on a bed of tomato sauce

Today I would like to share with you a quick brunch recipe that I have modified from a dish I discovered at Boston Tea Party Cafe in Bristol. The cafe serves excellent breakfast and brunch food (eggs benedict/royale/florentine, croque monsieur etc.) and I want to have it all, it’s so tasty. The original recipe for the egg dish I’m talking about today, however, is a potato and chorizo bake, but unless you already have leftover roasted potatoes it’s a bit fiddly. That is why I cook a version of it in a pan. It’s fast, filling and tasty. Once I came up of how to cook it for myself, I had it for breakfast everyday for a whole week. Nom nom nom…


Only 2 eggs here, cause I was cooking just for myself.

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