Poached eggs with grilled vegetables on crispbread or ciabatta

Poached eggs with grilled vegetables on crispbread or ciabatta

Poached eggs

Poached eggs

Quick info

  • Recipe difficulty - easy
  • Preparation time - 10 mins
  • Cooking time - 15 mins
  • Serves - 4
  • Dietary - Vegetarian Dairy free
  • Allergens - eggs wheat (such as spelt and Khorasan wheat)


A great tasting and healthy lunch of poached eggs and grilled vegetables on crispbreads or lightly toasted ciabatta.


  • 2 courgettes
  • 1 large aubergine
  • 2 red peppers
  • 1 red onion
  • 110g cherry tomatoes
  • 4 eggs
  • 4 tablespoons rapeseed or olive oil
  • Balsamic vinegar or pesto (see our homemade pesto recipe)
  • 4 crispbreads or ciabatta rolls
  • Ground black pepper


  • Chopping board
  • Knife
  • Large saucepan
  • Non-stick frying pan
  • Pastry brush
  • Slotted spoon
  • Spatula

How to make the poached eggs

Step 1

Trim the ends off the courgettes and slice lengthways.

Step 2

Cut the aubergine in half lengthways, then into slices 5mm thick.

Step 3

Core and deseed the red peppers then cut into quarters.

Step 4

Cut the red onion into thick slices.

Step 5

Preheat the grill or non-stick frying pan on high.

Step 6

Brush the vegetables with plenty of oil.

Step 7

Place the pepper skin side up under the grill, or skin-side down in the frying pan and cook until black and charred

Step 8

Grill or fry the other vegetables turning every now and then until cooked and browned.

Step 9

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.

Step 10

Remove eggs with a slotted spoon and place on kitchen paper to drain a little more before serving.

Step 11

Cut the rolls in half and toast the cut side under the grill or in a separate frying pan.

Step 12

Place each roll cut side up on separate warm plates and pile a handful of the vegetables on each roll.

Step 13

Place a poached egg on top of each veg pile, drizzle with the balsamic vinegar or pesto and finally season with black pepper.

Nutrition per serving portion (serves 4)

Each portion provides

Energy 1021kj 244kcal 12.2%

Fat 19.8g 28%

Saturates 2.77g 14%

Carbohydrates 6.72g 7%

Sugars 6.02g 7%

Salt 0.19g 3%

Protein 10.0g Low

Fibre 0.92g Low

Food Value













Vitamin a

Vitamin c

Vitamin d

Vitamin e




Pantothenic acid





Vitamins & Minerals

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.

Healthier protein

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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