Cherry Tomato & Jammy Eggs on Sourdough
Did you know that nearly all our customers can now add fresh sourdough to their Oddbox each week? And farm-fresh eggs too! This recipe is an easy brunch or lunch with very few ingredients and maximum flavour.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2
Ingredients:
350 g cherry tomatoes (halved)
1 garlic clove (chopped)
2 tbsp olive oil
2 eggs
2 slices of sourdough bread (toasted)
15 g fresh basil
salt & pepper
Recipe:
Start with the eggs. Bring a small saucepan of water to a gentle boil. Carefully lower the eggs into the water with a spoon. Cook for 6 1/2 minutes for set whites and jammy yolks. If you like your eggs firmer, cook for longer. Transfer the eggs immediately to a bowl of cold water for 2-3 minutes, then peel and set aside.
Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add the cherry tomatoes, garlic and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened, blistered and beginning to burst. Turn off the heat then add in torn basil leaves.
Toast the bread until golden and crisp. Drizzle with the remaining 1 tbsp olive oil.
Spoon the warm tomatoes over the toasted sourdough. Halve the jammy eggs and place one egg on each slice. Season with a little extra salt and freshly ground black pepper. Serve immediately.
How to store
To store the cooked tomatoes: Allow the tomatoes to cool completely, then transfer them to an airtight container. Keep in the fridge for up to 3 days. Store them separately from the sourdough and basil to prevent the bread from becoming soggy. Reheat gently in a frying pan or microwave before serving. To store the soft boiled eggs: Once cooked and cooled, peel the eggs and store them in a clean, airtight container in the fridge for up to 2 days. Keep the eggs separate from the tomatoes and only cut into them just before serving.
