A great tasting and healthy lunch of poached eggs and grilled vegetables on crispbreads or lightly toasted ciabatta.
Trim the ends off the courgettes and slice lengthways.
Cut the aubergine in half lengthways, then into slices 5mm thick.
Core and deseed the red peppers then cut into quarters.
Cut the red onion into thick slices.
Preheat the grill or non-stick frying pan on high.
Brush the vegetables with plenty of oil.
Place the pepper skin side up under the grill, or skin-side down in the frying pan and cook until black and charred
Grill or fry the other vegetables turning every now and then until cooked and browned.
When the vegetables look like they are nearly ready, break the eggs into a large pan of gently boiling water and poach for 3 mins.
Remove eggs with a slotted spoon and place on kitchen paper to drain a little more before serving.
Cut the rolls in half and toast the cut side under the grill or in a separate frying pan.
Place each roll cut side up on separate warm plates and pile a handful of the vegetables on each roll.
Place a poached egg on top of each veg pile, drizzle with the balsamic vinegar or pesto and finally season with black pepper.
Each serving of veg provides part of our recommended daily portions of vegetables and contains a variety of vitamins and minerals such as Vitamin A, Vitamin C and Potassium.
Eggs provide one of the best sources of protein and cooked in this way, instead of fried in oil are even better for us.
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