British Tomato Brunch with Poached Egg and Parsley

British Tomato Brunch with Poached Egg and Parsley



20g butter
2tbsp olive oil
1 large onion, thinly sliced
2tsp paprika, plus extra for sprinkling
6 British Large Vine Tomatoes, thickly sliced
2 eggs
Salt and freshly ground black pepper
4 slices of sourdough or rustic-style bread
Chopped fresh thyme or parsley, to garnish


This is an unbelievably quick and tasty brunch. It’s made with British tomatoes cooked with softened onion, seasoned with paprika for a spicy hit. Serve on toast, topped with a poached egg.

Serves 2
Prep time: 5 minutes
Cooking: 10 minutes
Suitable for vegetarians

1. Heat half the butter with the olive oil in a frying pan. Gently fry the onion for 5-6 minutes, until very soft.

2. Add the paprika and tomatoes to the frying pan and continue to cook gently for 3-4 minutes. Season with salt and pepper. Meanwhile, poach the eggs in simmering water for 3-4 minutes, or until done to your liking.

3. Toast the bread and spread with the remaining butter. Top with the tomato and onion mixture, then the poached eggs. Serve, sprinkled with thyme or parsley and a pinch of paprika.

Cook’s tip: Transform this into a light supper dish by serving on a bed of rice, quinoa or couscous instead of toast.

< Back

Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Produce Ltd and Chair of the British Tomato Growe…

Read More