Adam Gray’s breakfast in bed is nicely sophisticated - kids of all ages will love taking responsibility to make sure everything is just perfect.
Preheat the oven to gas 4, 180°C, fan 160°C.
Place the tomatoes and the diced muffins on a shallow baking tray. Pour over 60ml of rapeseed oil and add a pinch of black pepper – kids will love taking responsibility for this step!
Place the tray into the oven for 12–15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside.
To cook the eggs, bring a large pan of water to a rolling boil and add the white wine vinegar.
Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell.
Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface - older children can be trusted to plop the eggs into the water and follow the cooking instructions. Keep some spare eggs handy in case it goes wrong.
Poach the eggs for 3–4 minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water.
Serve the eggs on a bed of smoked salmon, muffin croutons, roasted tomatoes and wild rocket. Drizzle the remaining rapeseed oil over each plate and serve. Encourage your little helpers to assemble the finished dish themselves, before plonking onto a tray and serving as breakfast in bed to the lucky lady/gent. Breaking the egg yolk before serving is always a nice touch.
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