For the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chile on a medium-high heat about 5 minutes or until lightly charred, turning occasionally. Coarsely chop the tomatoes, onion and poblano chilli, then place in medium saucepan. Add brown sugar, cider vinegar, Rosemary, Salt and Pepper and bring to the boil. Reduce heat to low and simmer for 1 hour or until thickened, stirring occasionally.
Meanwhile, for the poached eggs, fill large deep saucepan with 5cm (2 inches) of water. Add white wine vinegar and bring to the boil. Reduce heat to medium, break 1 egg into a small dish and carefully slide the egg into gently simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs for 3-5 minutes, or until whites are completely set and the yolks begin to thicken. Carefully remove eggs with a slotted spoon and drain on paper towels.
To serve, place 1 slice of bread on each plate. Top with Rosemary Smoked Tomato Jam and a poached egg.
CHEF’s TIP
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Perfect for using abundant homegrown or farm-stand tomatoes. Make this jam by chargrilling the tomatoes, sweet onion and chilli first, then simmer with Rosemary, brown sugar and cider vinegar. The result is a tart-sweet spicy condiment for sandwiches, burgers and grilled meats.
