Savoury Recipe

Best ever tomatoes on toast (serves 4)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Product Used

Extra Virgin Avocado Oil


  • 6 roma or vine ripened tomatoes, chopped
  • 1 punnet mixed cherry tomatoes, halved
  • 2 tbsp chopped fresh fennel tips
  • 4 slices crusty sourdough, sliced thick and toasted
  • 4 free range eggs
  • 4 tbsp Grove extra virgin avocado oil


Bring a pot of lightly salted water to the boil and lower to a simmer. Crack eggs into 4 cups ready to drop into the water. Using a slotted spoon gently stir the water in a circular motion. Lower the eggs one by one into the water. Simmer for a further 4 minutes. Remove eggs with the spoon and drain on some kitchen paper.

Combine the tomatoes and fennel tips in a bowl and toss with dressing.

To serve, place the dressed tomatoes onto the toast with the poached egg. Finish by drizzling the avocado oil over the top, a fennel tip and a good crack of pepper.

This recipe is

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