Vegemite Poached Eggs With Roast Tomatoes & Mushrooms

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Start your day with an Aussie breaky. We loved this in for breakfast the other day. I found this on everyday delicious kitchen and this will quit often make for a perfect Sunday breaky for the family."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (183.8 g)
  • Calories 247.9
  • Total Fat - 13.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 208.3 mg
  • Sodium - 223.4 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 8.1 g
  • Protein - 11.1 g
  • Calcium - 112.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.2 mg

Step 1

Combine the oil, vegemite, honey, chives and pepper in a bowl. Add the tomatoes and mushrooms and toss well to coat.

Step 2

Transfer the vegetables to a paper lined baking tray and bake in a hot oven 200oC for 12 -15 minute. Poach you eggs during this time.

Step 3

Spoon vegetables onto a serving plate with the eggs and toasted ciabatta.

Step 4

Serve immediately.

Tips & Variations


No special items needed.

Related

ImPat

I was surprised at how much I enjoyed this combination with a gooey poached egg and vegemite soldiers it made a great breakfast, thank you Tisme made for Pick Me tag game.

review by:
(19 Sep 2015)