"Milk Poached Green Eggs and… Vine Ripen Tomatoes! What did you think?
A vegetarian spin on a brunch style classic"
Milk Poached Green Eggs and Vine Ripen Tomatoes
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 cup milk
- 2 tbsp pesto
- 6 fresh Vine Ripen Tomatoes
- 2 thick slice Sourdough Bread
- 1/4 cup oil Canola Oil
- 2 eggs
Method
Step 1
In two small oven proof ramekins, brush with a small amount of oil. Crack an egg into each, spoon the pesto in (one tablespoon each ramekin) and top up to 3/4 of the way with milk. Place the whole cherry wine tomatoes around the egg yolk, taking caution not to press too hard to cause the yolk to pop. Bake in a 200℃ oven with the lids on for 10-15 minutes. Remove the lid and bake for a further 2-3 minutes or until hot a bubbly.
Step 2
While baking, heat a small pan with the oil. Cook you thick bread slices in the oil until golden and crispy. Flip and cook the other side. Remove the slices from the pan and leave to cool on a plate for a few minutes. Once cool enough to touch, slice into soldiers (3-4 pieces).
Step 3
Place the ramekins on a plate with the soldiers along side. Top with fresh cracked black pepper and sea salt. Dunk away