A toastie way to start your day ...

Roast tomato rubbed toast
Roast tomato rubbed toast

According to new research, a quarter of us skip breakfast once or more during the week, while 13% of people never eat it. The survey was commissioned to coincide with Breakfast Week, which aims to get people enjoying morning mealtimes.

It’s being backed by chef Phil Vickery, who won a Michelin star as head chef at the Castle Hotel in Taunton, before turning to a career in television and writing.

If you’re in need of inspiration, here’s one of his recipes to try.

ROAST TOMATO RUBBED TOAST

(Serves 4)

4 ripe vine tomatoes, halved (plus extra to roast and serve)

4 large Portobello mushrooms, halved horizontally

1tbsp vinegar

4 large eggs

75g fresh baby spinach, rinsed

1tbsp rapeseed oil

4-8 slices of Irish soda bread, toasted (or thick cut granary bread)

Salt and pepper

Preheat the oven to 200C or gas mark 6. Lightly grease a large baking sheet then place the tomato halves on the tray with the halved mushrooms. Season well and bake for 13 minutes.

Meanwhile, for the eggs, bring a medium pan of water to simmer and add the vinegar. Crack the eggs and gently drop them into the water. Cook for five to six minutes until softly poached and transfer to a warmed plate with a slotted spoon.

Arrange the spinach onto the mushrooms, drizzle the tomatoes and spinach with the oil and cook for a further two minutes until the spinach has wilted.

Squash one tomato half into each slice of toasted bread. Then sandwich the mushroom and spinach together and place on top of the tomato toast. Top with the softly poached eggs and serve with an extra roast tomato.

Season and serve straight away.