Makes breakfast or brunch for 1
Ingredients
- 250g cherry tomatoes, a mixture of shapes and colours if possible
- 2 small garlic cloves, thinly sliced
- 1 to 2 tsp fennel seeds, coarsely crushed
- 150ml double cream
- 1 tbsp lovage leaves, finely chopped, or use parsley
- A few fennel tops, chopped, if available
- 1 egg
- 1 tbsp olive oil
- 1 or 2 slices of good sourdough
- Sea salt and freshly ground black pepper
Method
Give the tomatoes a quick rinse if needed, then tip them onto a board. Halve any larger ones, but leave the smaller ones whole.
Set a small pan over a medium high heat and add the olive oil. When it’s hot, add the tomatoes and fennel seeds. Season well with salt and pepper and cook, tossing them occasionally, for 6 to 8 minutes until they begin to soften and catch a little.
Add the garlic and let it sizzle with the tomatoes for a minute or two, just until fragrant.
Pour in the cream and scatter in the lovage and fennel tops. Give the pan a gentle shake to settle everything. When the cream comes up to a simmer, cook gently for 3 to 4 minutes, or until it has thickened slightly.
Crack the egg into the pan and season lightly. Cook for a minute, then cover with a lid and cook for a further minute or so, until the white is set but the yolk is still soft.
Meanwhile, toast the sourdough until golden and crisp at the edges.
Check the egg is cooked to your liking, then serve straight away with the toast alongside for dipping.
