Poached Eggs With Roast Tomatoes & Mushrooms (Aussie Breaky)
Recipe: #25397
January 01, 2017
Categories: Breakfast, Eggs, Tomato, Australian, Brunch Easter, Oven Bake, Poach, Fresh Tomatoes, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.