Breakfast Broth with Poached Eggs & Pulled Pork

Prep Time


Cook Time


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  • 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.


  • 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.


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.