McCormick for Chefs UK Rosemary Smoked Tomato Jam and Poached Egg

Ingredients

Servings

For the Rosemary Smoked Tomato Jam | Serves 4
900 g tomatoes, cored, halved, seeded
1 onion, thickly sliced
1 small poblano (or similar medium-heat chilli), seeded
50 g brown sugar
2 tbsp cider vinegar
1 tsp dried rosemary
½ tsp Schwartz ® Sea Salt
¼ tsp Schwartz ® Ground Black Pepper
For the Poached Eggs | Serves 4
1 tbsp white wine vinegar
8 eggs
To Serve | Serves 4
8 thick slices rustic bread, toasted if preferred

Procedure

Make the Rosemary Smoked Tomato Jam
Grill the tomatoes, onion, and poblano chilli over medium–high heat for about 5 minutes, turning occasionally until lightly charred.
Coarsely chop the grilled tomatoes, onion, and chilli.
Add to a saucepan along with: · brown sugar · cider vinegar · rosemary · sea salt · black pepper
Bring to the boil, then reduce heat to low.
Simmer 1 hour, stirring occasionally, until thickened into a jam-like consistency.
Poach the eggs Fill a deep saucepan with 5 cm of water.
Add white wine vinegar and bring to the boil, then reduce to a gentle simmer.
Crack each egg into a small dish, then gently slide into the simmering water.
Poach 3–5 minutes, until whites are set and yolks are softly thickened.
Lift out with a slotted spoon and drain on paper towels.
Serve
Place 1 slice of rustic bread on each plate.
Spoon over a generous amount of Rosemary Smoked Tomato Jam.
Top with 2 poached eggs per serving.

CHEF’s TIP !

Perfect for using abundant homegrown or farm-stand tomatoes. Make this jam by chargrilling the tomatoes, sweet onion and chilli first, then simmer with Rosemary, brown sugar and cider vinegar. The result is a tart-sweet spicy condiment for sandwiches, burgers and grilled meats.