Poached Eggs on Toast with Tomato & Jalapeño Salsa - Places and Faces Magazine

Add a spicy twist to breakfast with a rich and tasty salsa instead of grilled tomatoes. It’s great for dunking fries, with soured cream to dip tortilla chips and to top grilled white fish, too.

Ingredients: Serves: 4

Prep Time: 15 minutes Cook Time: 35 minutes

• 8 essential Waitrose Tomatoes

• 4 jalapeño chillies, 2-3 (depending on taste) left whole, 1 deseeded and finely chopped

• 2 red onion, halved

• 1 tsp agave syrup

• 1 clove garlic, crushed

• 1 lime, cut into wedges

• 230g pack No.1 Free Range Unsmoked Streaky Bacon

• 4 British Blacktail Medium Free Range Eggs

• 4 slice/s Waitrose & Partners No.1 White Sourdough Bread

• ⅓ x 25g pack coriander, leaves picked

• 150ml Essential Soured Cream

Method

Preheat the grill to high. Line a tray with foil and lay the tomatoes, 2 or 3 whole chillies (depending on taste) and onion halves on the tray. Grill for 20-25 minutes, turning occasionally, until uniformly blistered and well cooked.

Peel and discard the tomato skins and any jalapeño skin that’s turned papery. Add to a food processor with the remaining roasted vegetables, agave, garlic and a squeeze of lime juice. Season, then blitz until smooth. It should be quite thick and spreadable – if it’s too loose, transfer to a small pan and bubble over a medium-high heat for 3-5 minutes, stirring, until thickened.

Meanwhile, grill the bacon for 8-10 minutes, turning once, until crisp and golden. Poach the eggs to your liking and toast the bread.

Spread the salsa over the pieces of toast and put on 4 plates. Dollop over a little soured cream, then top with 2½ bacon rashers, a poached egg, a scatter of coriander leaves and finely chopped jalapeño. Serve with the remaining lime wedges for squeezing over.