Tom Daley’s poached egg bowl with spinach and tomato salad | Egg Recipes – British Lion Eggs

Ingredients

• 120g cherry tomatoes
• 1/2 small red onion
• 1 tbsp parsley (flat leaf or curly)
• 2 large British Lion eggs
• 1/2 tbsp olive oil, plus extra for toasting the rye bread crumbs
• 1/2 tbsp red wine vinegar
• 1 garlic clove, crushed
• 1/2 slice rye bread, torn into very small pieces
• 30g baby spinach, washed
• Salt and pepper
• 1 slice of rye bread, toasted