Ingredients

100g thin-stemmed broccoli

200g cherry tomatoes
4 medium free-range eggs

2 wholemeal flatbreads
2 tsp mixed seeds
1 tsp cold-pressed rapeseed oil
good pinch of chilli flakes

Method

1)Boil the kettle.

Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up.

Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil.

Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs.

Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.

2)Return the water to a gentle simmer.

Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.