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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 500 ml halved cherry tomatoes
- 50 ml Nativa Organics
- Extra Virgin Olive Oil, divided
- 7ml chopped garlic
- 5ml coarsely chopped fresh thyme
- 15ml coarsely chopped parsley
- salt & fresh ground pepper
- 4 slices multigrain bread, torn into 1 inch pieces
- 1.5 ml packed bay spinach
- 15ml white vinegar
- 4 eggs
- 2 green onion
Method
- Pre heat your oven to 425 F Toss in tomatoes with 30 ml oil,garlic herbs & season with salt & pepper.
- Scrape mixture into an over proof baking dish large enough to hold them in a single layer.
- Roast for 25 minutes, shaking dish occasionally, until the tomatoes are shrivelled & slightly caramelized around the edges.
- While your waiting on that toss the bread cubes with the remaining 30 ml oil & season with salt.
- Place them on baking sheet.
- Remove the tomatoes from oven & place bread cubes in oven Bake for about 10 minutes, turning them once until there golden.
- Then set them aside.
- Divide spinach among 4 plates.
- top with roasted tomatoes, spooning any juices over top.
- Top each salad with a few croutons.
- Fill a large pot with with water , add vinegar & bring to a boil over high heat.
- Crack an egg into a small ramekin.
- slip 1 egg in at a time & reduce heat to low.
- Let eggs poach for 3 to 4 minutes until white is set but yolk is still liquid.
- Use a spoon to individually remove eggs from the water.
- Place an egg on top of each plate.
- Sprinkle with green onions !
