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Poached Eggs on Toast
with Bacon Tomatoes and Greens

Ideal for a slap up brekky, brunch or even brinner.

January 20, 2017

Poached Eggs on Toast
with Bacon Tomatoes and Greens

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Poached Eggs on Toast with bacon

ingredients for six
6 x roma tomatoes
1½Tbsp olive oil
salt flakes
cracked black pepper
120gm stringless green beans
1 x small head broccoli
6 x rashers bacon
6 x buns or toast of your choice
6 x 59gm VERY FRESH extra large eggs at room temperature
1tsp vinegar
dukkah to sprinkle
tomato relish


  1. Pre-heat oven to 200ºC.
  2. Cut tomatoes in half lengthways. Place in large bowl and toss with olive oil, 1½teaspoons salt and 2 pinches pepper. Line baking tray with non-stick paper. Place tomatoes, cut side up on tray. Roast for 35 minutes, until slightly shrunken and starting to dehydrate. Set aside.
  3. Turn oven to 160ºC.
  4. Cook bacon to your liking in large frying pan with a little olive oil. Keep warm in low oven.
  5. Cut buns in half and place cut side up on a baking tray. Place in oven to warm through and lightly toast.
  6. Meanwhile, prepare beans by cutting into 3cm lengths. Cut broccoli into little florets.
  7. Simmer beans in boiling salted water for 4 to 6 minutes, until tender. Remove with slotted spoon then cook broccoli florets for 3 minutes until tender. Remove.
  8. While greens are cooking bring a wide saucepan/sauteuse of water to the boil. Add 1 tsp vinegar and turn heat down so water is just simmering. Break eggs and add gently to water. (If water is boiling it will distort the shape of the egg.) Cook for 3 to 5 minutes, depending on how hard you like the yolk. To test, using a slotted spoon, remove an egg and gently press the yolk to find out what stage it is at.
  9. To serve, place buns on warm plates top with bacon, tomatoes and greens. Place egg on top and sprinkle with dukkah.
  10. Serve with relish or chutney of your choice.

cooks notes

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Roma tomatoes roast well due to their thicker flesh and minimal watery seeds. Tomatoes can be cooked overnight for a beautifully intense tomato flavour. When you go to bed, place into 200ºC oven and turn off heat. In the morning the tomatoes will be perfect and ready to re-heat for brekky.
  • The green beans in the picture are Roman flat beans, available over the warmer months. Substitute any green vegetables of your choice such as soya beans (found in freezer section of supermarkets), wilted or raw spinach, zoodles (raw zucchini noodles) or asparagus.
  • If pre-preparing this for brekky the next day, cook greens and once perfect, plunge into iced water to halt the cooking process. Drain and store covered in fridge. It’s easy then to re-heat them in the morning.
  • Any vinegar is suitable to use when poaching eggs. Just be aware if a darker vinegar is used it may stain the eggs.
  • I love adding a dollop of aioli with these if I’m having them for lunch or dinner.
  • Dukkah can be purchased or make your own. It keeps well frozen and is always at hand when needed for salads or nibbles with Turkish bread and olive oil. Or use to coat a chicken schnitzel in place of breadcrumbs.
  • Replace dukkah with a lightly toasted seed mix including pepitas, Nigella seeds, sesame seeds, linseed and poppy seeds.
  • To heat buns and add a hint of a smoky flavour, brush cut sides with olive oil. Grill on pre-heated BBQ with lid closed for a couple of minutes (don’t allow them to burn if your BBQ is super-hot). then they can be kept warm in the oven whilst cooking the rest of the components.
  • You may need a friend to assist with the last minute cooking and construction!

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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