Soft-boiled eggs on a raspberry bed

Preparation

1. Blanch the raspberry tomatoes, peel them and grate them on the coarse side of a grater.
2. Heat the olive oil in a frying pan over a medium heat and scatter in half the smoked crunch. After a moment add the grated tomatoes, the raspberries and a pinch of salt. Cook for 8–10 minutes, until the sauce thickens.
3. Melt the butter in a small saucepan and let it heat for about 8 minutes over a medium heat, until it turns amber and smells nutty.
4. Pour half the butter into the sauce and stir it in; keep the other half for drizzling.
5. Put the eggs into boiling water and cook them for 6 minutes, then move them to cold water, peel them and cut them in half.
6. Spread the Greek yoghurt on a plate, making a well in the middle. Pour the sauce into it, arrange the eggs, drizzle with the rest of the browned butter and scatter over the remaining smoked crunch. Serve with bread.

Why keep it in your rotation

This breakfast needs nothing exotic — raspberry tomatoes and raspberries turn up at any greengrocer in season, and the rest is usually in the fridge. It suits a weekend, when there is a moment for something more than a sandwich but no hours to spend at the stove.

The eggs and Greek yoghurt give a solid helping of protein to start the day, so the dish also holds up in a meal plan built around a particular goal — in the app you see its calculated macros next to it, just like every other recipe in your collection.

Recipe from rozkoszny.pl.