Poached Eggs with Broccoli, Tomatoes & Flatbread

poached eggs

This is a versatile egg dish, you could have it for breakfast, lunch, dinner or brunch. Add some chilli for some extra bite!

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poached eggs

Poached eggs with broccoli, tomatoes & flatbread

  • Author: newcontent
  • Total Time: 11 minutes


  • 100g thin-stemmed broccoli , trimmed and halved
  • 200g cherry tomatoes on the vine
  • 4 medium free-range eggs (fridge cold)
  • 2 wholemeal flatbreads 
  • 2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
  • 1 tsp olive oil
  • good pinch of chilli flakes


  1. Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up.
  2. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil.
  3. Add the broccoli and cook for 2 mins.
  4. Add the tomatoes, return to the boil and cook for 30 secs.
  5. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.
  6. 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.
  7. Divide the flatbreads between the two plates and top with the broccoli and tomatoes.
  8. Use a slotted spoon to drain the eggs, then place on top.
  9. Sprinkle with the seeds and drizzle with the oil.
  10. Season with a little black pepper and the chilli flakes, and serve immediately.
  • Prep Time: 5
  • Cook Time: 6
  • Category: breakfast


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