Poached eggs with broccoli, tomatoes and wholemeal flatbread


PROTEIN-PACKED eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice.

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 cold-pressed rapeseed oil
Good pinch of chilli flakes

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.

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