Grilled Vine Tomatoes, Sautéed Mushrooms Recipe
2 poached eggs, 2 sourdough toast & baked beans
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Ingredients
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Tomatoes & mushrooms
Eggs & toast
Baked beans & garnish
Method
Tomatoes & mushrooms
- 1
Prepare tomatoes
Preheat a grill pan or heavy frying pan over medium-high heat. Halve the vine tomatoes horizontally. Lightly brush cut sides with 1/2 tbs olive oil and season with a pinch of salt and pepper. Place tomatoes cut-side down on the hot pan and grill for 3–4 minutes until charred and softened. Transfer to a warm plate and keep warm.
- 2
- 3
Sauté mushrooms
In a large nonstick skillet, heat remaining 2 1/2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add sliced mushrooms in a single layer (work in batches if needed) and let them brown without stirring for 2 minutes. Stir and continue cooking 3–4 minutes until golden. Add minced garlic and thyme, cook 30–45 seconds until fragrant. Season with 1 tsp salt, 1 tsp black pepper and 1 tsp balsamic vinegar (if using). Toss briefly and remove from heat. Keep warm with grilled tomatoes.
Eggs & toast
- 4
- 5
Poach eggs
Bring a wide shallow saucepan of water (about 1.5–2 liters) to a gentle simmer — not a rolling boil. Add 1 tsp white vinegar and 1/4 tsp salt. Crack each egg into a small cup. Using a spoon, stir the water to create a gentle whirlpool and slide one egg into the center, then the second egg spaced apart. Poach for 3–4 minutes for runny yolks or 5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, drain on a paper towel briefly and keep warm. If needed, transfer to a bowl of warm water to hold for up to 5 minutes.
Baked beans & garnish
- 6
Heat beans
In a small saucepan over medium heat, combine the tinned baked beans with 50 ml water or stock and 1/2 tsp smoked paprika (if using). Stir and bring to a gentle simmer. Cook 3–4 minutes, stirring occasionally, until heated through and slightly thickened. Taste and adjust seasoning with salt and pepper.
- 7
Finish and garnish
Divide grilled tomatoes and sautéed mushrooms between two plates. Place toasted sourdough on each plate, spoon the warmed baked beans alongside or on the toast as preferred. Top each toast with a poached egg. Sprinkle chopped parsley over mushrooms and beans, and add an extra twist of black pepper. Serve immediately.