Stuffed Brunch Tomatoes with Soft Boiled Eggs

Cook Time 20 minutes

Servings 4

Ingredients

150g pork mince
4 large ripe tomatoes
150g speck, diced
250g button mushrooms, thinly sliced
4 large free-range eggs
4 slices of fresh sourdough
1 bunch asparagus
3 sprigs thyme
2 tbs. parsley, finely chopped
1 French shallots, finely chopped
Lemon wedges as garnish

Method

Pre-heat the oven to 180C.

Cut the top off tomatoes and remove the inside of the tomato with a melon baller.

Fry speck, mushrooms, shallot, parsley and thyme in a frying pan until golden brown. Cool slightly before adding to the raw pork mince. Combine well.

Fill the cavity of the tomato with the speck and pork mixture and place the tomato lids back on. Drizzle with oil and bake in the oven for 15-20 minutes.

Bring a pot of salted water to the boil. Gently lower eggs into the water and cook for 4 minutes. Place in a bowl of iced water to cool down immediately before peeling. Using the same water blanch the asparagus.

To present place the cooked stuffed tomato on the sourdough bread, with the halved eggs and asparagus. Drizzle with a little extra virgin olive oil.