For breakfast fill with a poached egg and serve with roasted vine tomatoes. The gooey egg and soft thins make this worthy of our Breakfast Heaven tag.


  • 1 Warburtons Gluten Free Multiseed Sandwich Thin
  • 1 egg, at room temperature
  • 1 small bunch cherry tomatoes on the vine
  • 1 tsp olive oil
  • pinch Freshly ground black pepper
  1. Pre-heat the oven to 180ºC/160ºC fan.
  2. Keeping the tomatoes on the vine, place onto a baking tray and drizzle with the olive oil. Roast in the oven for 8-10 minutes, until starting to soften then set aside.
  3. Meanwhile, half fill a medium sized pan with water and bring to a steady simmer. There should be small bubbles on the base of the pan but it should not be boiling. Carefully crack the egg into a small bowl or cup and slide it into the water. Turn the heat
  4. Carefully place the poached egg onto one half of the seeded thin, season with black pepper and place the other half gently on top. Serve with the roasted tomatoes.