Tomato and basil poached eggs with crusty bread

This is hardly even a recipe, but rather a reminder that when fresh tomatoes are good and abundant, you should be using them at every opportunity. Sure, you could make this with tinned tomatoes, but it won’t feel as special or be as delicious as using fresh tomatoes when they’re at their ripest and filled with the most flavour, which is typically between January and March in Australia.

A bit of crusty bread to dip into egg yolk-thickened fresh tomato sauce is a must. Make this for breakfast, lunch or dinner; it honestly works at every time of day.

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