Poached eggs with broccoli, tomatoes & wholemeal flatbread

• thin-stemmed broccoli↗100g g

  trimmed and halved

• cherry tomatoes↗200g g

  on the vine

• medium free-range eggs↗4

  (fridge cold)

• wholemeal flatbreads (see Goes well with for recipe)↗2

  (see Goes well with for recipe)

• mixed seeds2 tsp tsp

  (such as sunflower, pumpkin, sesame and linseed)

• olive oil↗1 tsp tsp
• good pinch of chilli flakes

Step-by-step instructions

1. 1

   Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.

2. 2

   Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.

3. 3

   Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.