Ingredients
- Breakfast Broth
- 500g jam tomatoes, halved
- 125ml (½ cup) sundried tomatoes
- 60ml (¼ cup) red wine vinegar
- 5ml (1 tsp) salt and pepper
- 250ml (1 cup) water
- 250ml (1 cup) fresh basil, chopped
- 250ml (1 cup) chives, chopped
- Poached Eggs & Pulled Pork
- 500g Eskort Smoked Pulled Pork
- 4 eggs, poached
- 125ml (½ cup) mixed seeds, toasted
- 5ml (1 tsp) salt and pepper
- Allergens:
- This recipe contains sulphites.
- Substitutions:
- Red Wine Vinegar (sulphites): Use sulphite-free organic red wine vinegar or omit entirely.
Method
- Preheat the oven to 200°C.
- Arrange the jam tomatoes on a baking tray and bake for 15 minutes.
- Add water, red wine vinegar, sundried tomatoes, salt and pepper into a medium-sized pot.
- Bring the liquid to a boil and stir in the roasted jam tomatoes.
- Allow to boil for a further 10 minutes, then strain through a sieve into a large bowl.
- Pour the strained broth back into the pot and lower the heat to keep the broth warm.
- In a pan over medium heat, fry the pulled pork until evenly heated and set aside.
Serve
Ladle the hot broth into bowls, add basil and chives.
Place a poached egg and a serving of pulled pork into the broth and serve sprinkled with toasted mixed seeds.
