Poached Eggs With Roast Tomatoes & Mushrooms (Aussie Breaky)

Prep Time
Cook Time
Ready In

"Being an Aussie, its fair to say I adore my vegemite, any way it comes. I found this recipe on Everyday Delicious Kitchen and knew I had to make it one day. Well I did, and we loved it, maybe not a recipe for everyone, but we sure did enjoy this. You can't get any Aussier than this breaky! I did leave the tomatoes whole and used more cherry tomato's, but the choice is up to you."

Original recipe yields 4 servings


  • Serving Size: 1 (161.1 g)
  • Calories 243.8
  • Total Fat - 13.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 208.3 mg
  • Sodium - 222.3 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 1.5 g
  • Sugars - 7.5 g
  • Protein - 10.9 g
  • Calcium - 110.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine the oil, Vegemite, honey, chives and pepper in a bowl.

Step 2

Add the tomatoes and mushrooms and toss to coat. Transfer the vegetables to a paper lined baking tray and bake in a hot oven 200oC for 12 -15 minutes.

Step 3

Eggs: Time to start thinking about poaching your eggs.

Step 4

When ready spoon vegetables onto a serving plate with the eggs and toasted bread.

Step 5

Serve immediately.

Tips & Variations

No special items needed.