Recipe for Toast with roasted tomatoes, asparagus and poached egg

How to make Toast with roasted tomatoes, asparagus and poached egg

1. 1. Wash the tomatoes and asparagus. Cut the tomatoes in half. Cut the hard ends (approx. 5cm) off the asparagus spears, then cut into pieces about 2 cm long. Cut a clove of garlic in half.

2. 2. Place all the vegetables in a small casserole dish, drizzle with oil and season with salt and pepper., then roast at a temperature of 170C for approx. 20 min.

3. 3. Prepare the poached egg. Crack the egg into a small bowl. Boil some water in a pan with some vinegar added, then lower the heat until the water is bubbling gently. Next, start stirring the water in the centre of the pan in one direction to form a vortex. Stirring continuously, pour the egg from the bowl into the centre of the vortex, then stop stirring. Boil the egg for 3 minutes, then remove with a spoon and drain on a paper towel.

4. 4. Cut the burrata in half on a plate to reveal the liquid part from inside. Place the roasted vegetables on the burrata, then the poached egg. Drizzle gently with balsamic vinegar, and season with freshly ground pepper.