Delicious and hearty breakfast



15ml (1 tbsp) olive oil

1 onion, finely chopped

1 clove garlic, crushed

250g cherry tomatoes

1 x 400g tin beans (butter or borlotti)

30ml (2 tbsp) sunflower oil

6 free-range pork chops

45ml (3 tbsp) white wine vinegar

6 large free-range eggs

Micro herbs or parsley, to serve

6 slices toasted ciabatta or sourdough bread


Heat the olive oil in a pan and fry the onions until soft and translucent. Stir in the garlic and cook for a few minutes. Stir through the tomatoes and beans and cook for about 20 minutes.

Meanwhile, heat the sunflower oil in a griddle pan and fry the chops on both sides until crispy and cooked through.

While the chops are cooking, half-fill a small saucepan with water and bring to a gentle boil. Stir in the vinegar and crack an egg into the whirlpool. Poach each egg for 2-4 minutes, as desired.

Serve the chops with baked beans and a poached egg, topped with micro herbs or parsley and with toasted ciabatta or sourdough bread on the side.

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