Toasted Popeye bread
Ingredients
- 160 g ripe cherry tomatoes , on the vine
- 4 thin slices of wholemeal bread , (35g each)
- 3 large free-range eggs
- 1 x 15 g slice of higher-welfare smoked ham
- 80 g baby spinach
- 2 tablespoons semi-skimmed milk
- 1 heaped tablespoon cottage cheese
- extra virgin olive oil
- hot chilli sauce
Method
Preheat the grill to high. Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides. Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth. Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges. Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking. Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour.
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