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.