- Prep Time : NA min
- Cook Time : 40 min
Serves: 4 > Difficulty: Easy
Enjoy your Sunday brunch piping hot with strong black coffee.
- 4 English muffins
- 6 medium size ripe tomatoes
- 8 large free-range eggs
- 2 large dried chillies (deseeded)
- dribble of cream/crème-fraiche/full-fat milk
- large knob of butter
- sea salt/pepper/nutmeg/sugar (optional)
- fat clove of garlic
- 1 tablespoon of olive oil
Warm the oven to 130°. Quarter the tomatoes lengthways (and into 8ths if on the big side). Peel garlic clove, cut in half and rub all over the base of an oven-proof dish and then discard.
Place tomatoes skin side down into the dish and dress with scant amount of olive oil, salt and pepper. If the tomatoes aren’t quite ripe or a bit flavourless sprinkle a small pinch of brown sugar along with the salt and pepper.
Place in the oven and ‘dry’ for 40 mins – they shouldn’t colour, just shrink and get sticky. When the tomatoes are almost ready (after 30mins approx) deseed and chop the chilli into very thin strips. Light beat the eggs with the chilli, salt and pepper and butter. Heat gently and scramble the eggs until almost over-done then add any one of the following (depending how indulgent you’re feeling): knob of butter, glug of cream, dollop of crème-fraiche, dribble of milk.
If the eggs are still cooking on the bottom of the pan, dunk the base in some cold water. Tear in the spinach and stir through to wilt. Grate in the nutmeg (if using). Half toast the muffins then spread lightly with butter. Put a spoonful of tomatoes onto each muffin half and squash down with the back of a spoon so the juice and flesh leaks out. Top with the egg mixture and season again if needed. Eat piping hot with strong black coffee.