An Eggcelent Breakfast

Having sampled a pear, walnut and gorgonzola pizza at a friend’s Italian restaurant recently that pretty much rocked my world, my boyfriend and I found a new challenge in crafting savoury pear recipes. As he is quite the dab hand at poaching an egg, this challenge soon took us in to the realms of brunch, and some rather eggcelent breakfasts:

Ingredients (Serves 2)

Method

1. Prepare! Bring a pot of water to a gentle boil and thinly slice the applewood.
2. Crack your first egg in to a ramekin and add a splash of vinegar.
3. Core and halve the pear, halve the tomato and lay these and the mushrooms under the grill face down.
4. Using a whisk whip the boiling water in to a whirlpool and pour the egg in to the centre, reduce the water to a simmer.
5. After approx. 4 minutes use a slotted spoon to retrieve your egg and set aside.
6. Repeat the above per egg remembering to turn and then retrieve the tomato, mushroom and pear from under the grill.
7. Lay a poached egg on top of the halves of tomato, pear and Portobello, and then cover with a layer of applewood cheese.
8. Place under the grill until melted.
9. Serve with a handful of mixed salad leaves, drizzle of olive oil and balsamic glaze.
10. Salt and pepper to taste.

And there you have it, a speedy Sunday brunch that is delicious, high in protein and virtually guilt-free! If you’re feeling extra-fruity why not add some apple to your salad?

Happy eating!

x

Tags: Breakfast Brunch Eggs Pear poached eggs

Categories: Domestic Goddess Ilona's Weekly Munchies