Poached Egg Flatbread With Broccoli

Poached Egg Flatbread With Broccoli

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2 eggs

1 wholemeal flatbreads 

100g vine cherry tomatoes 

50g tenderstem broccoli, trimmed 

1 tsp pumpkin seeds 

1/2 tsp olive oil 

Salt and pepper to taste 


1. Boil the kettle whilst you preheat the oven to 100 degrees celsius. Put the plates in the oven to warm. 

2. Fill a ⅓ of a saucepan with the water and bring to the boil. Cook the broccoli for 3 minutes, then add the tomatoes and cook for a further minute. Remove both from the pan and place on a plate in the oven to keep warm. 

3. Bring the water in the saucepan to a simmer, then break each egg into the pan. Cook for 2-3 minutes until the white has set and yolks are runny.

4. Place the flatbreads on two plates then top with the broccoli, tomatoes and eggs. Serve with salt, pepper and the sunflower seeds. 

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