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Healthy brunch - roast tomato, spinach and poached egg bruschetta

by Sarah Alcock

Serves: 4

This is the perfect time of year to make the most of seasonal cherry tomatoes – choose bright red vine tomatoes, these will be sweet and juicy.


  • 1 x 270g pack cherry tomatoes on the vine
  • 2 tbsp extra-virgin olive oil
  • 1 x 450g bag young spinach
  • 4 large eggs, at room temperature
  • 1 garlic clove
  • 4 slices rye bread (or gluten-free bread if required)
  • 1 tbsp chopped chives


  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Arrange the vines of cherry tomatoes in a roasting tin, drizzle with a tablespoon of olive oil, toss to coat, and season with salt and pepper.
  3. Roast in the oven for 8-10 minutes, or until their skins burst open from the heat.
  4. Turn off the heat, remove the spinach to a sieve and very gently squeeze out any excess water. Return to the pan, off the heat, add a drizzle of oil and season with salt and pepper.
  5. Poach the eggs for 3-4 minutes until the white is set but the yolk still runny.
  6. Toast the rye bread, then cut the clove of garlic in half and rub it all over the warm bread.
  7. To serve, drizzle a little olive oil over each slice of bread, divide the spinach between them, and top each with a poached egg.
  8. Add the roasted tomatoes to the plate, season and sprinkle over the chopped chives.

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