Roast Tomato Rubbed Toast

Sweet juicy roast tomatoes squashed into warm toast to soak up all the flavour ensures this is one breakfast dish that is sure to impress! Low in sugar and saturated fat and a source of protein.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 20 minutes
Serves 4

Nutritional Info (per portion)

Energy 440 kcal
Protein 19.2g
Fat 13.8g
of which saturates 3.5g
Carbohydrate 63g
of which sugars 5.8g
Fibre 4.8g
Salt 1.4g
  • Roast Tomato Rubbed Toast


  • 4 ripe vine tomatoes, halved
  • 4 large portabello mushrooms, halved horizontally
  • 1 tbsp vinegar
  • 4 large eggs
  • 75g fresh baby spinach, rinsed
  • 1 tbsp rapeseed oil
  • 4-8 slices of Irish soda bread, toasted or thick cut granary bread

How to make it

  1. Preheat the oven to 200C or gas mark 6. Lightly grease a large baking sheet then place the tomato halves on the tray with the halved mushrooms. Season well and bake for 13 minutes.
  2. Meanwhile, for the eggs, bring a medium pan of water to simmer and add the vinegar. Crack the eggs and gently drop them into the water. Cook for 5-6 minutes until softly poached and transfer to a warmed plate with a slotted spoon.
  3. Arrange the spinach onto the mushrooms, drizzle the tomatoes and spinach with the oil and cook for a further 2 minutes until the spinach has wilted.
  4. Squash 1 tomato half into each slice of toasted bread. Then sandwich the mushroom and spinach together and place on top of the tomato toast. Top with the softly poached eggs and serve with an extra roast tomato.
  5. Season and serve straight away.

If you haven’t got any fresh spinach then you can use frozen and instead of soda or granary bread serve on toasted baps or crumpets.